Creamy Baked Salmon Garlic& Herb Pasta

Preheat the oven to 350°F. Lightly drizzle olive oil into the bottom of a baking dish.

Place the salmon fillets in the dish, then add the reduced‑fat garlic and herb cream cheese, halved tomatoes, spinach, and the chopped garlic.

Squeeze the juice of half a lemon over everything and sprinkle with paprika, Cajun seasoning, chilli flakes, garlic granules, salt, and black pepper.

Drizzle the remaining olive oil over the top and bake for 20 minutes, or until the salmon is cooked through and the tomatoes have softened.

While the salmon bakes, cook the linguine in salted boiling water according to the package directions; reserve 100 ml of the pasta water before draining.

Remove the salmon from the dish and set aside. Stir the melted cream cheese, tomatoes, and spinach together to form a sauce.

Gradually whisk in the reserved pasta water until the sauce reaches the desired consistency, then stir in the Parmesan until melted and combined.

Toss the cooked linguine into the sauce, coating it evenly.

Divide the pasta between two bowls, top each with a salmon fillet, and finish with extra Parmesan, chilli flakes, and freshly chopped parsley.