Salmon and Pea Lemon Pasta

2 x 130g salmon fillets
200g fusilli pasta
100g frozen peas
small onion, finely chopped

20g butter
1 tsp olive oil
1 tbsp flour
100ml white wine
200ml vegetable stock
1 lemon, zest and half the juice

1 tbsp Parmesan, freshly grated (optional)
salt and pepper

1. Cook the salmon according to packet instructions - for ease I cooked in my 850W microwave: 2 minutes on high, 1 minute rest, high for a further minute and rest for one more.
2. Put a large pan of salted water on to boil. Cook pasta until al dente, about 10 minutes, add peas to the pot.
3. Meanwhile, melt butter in a small pan with the olive oil. When melted and beginning to bubble add finely chopped onion, season.
4. As soon as onion is beginning to soften, stir in flour and cook for 1 minute.
5. Blend in wine and gradually add the stock. Bring the sauce to a simmer, adding lemon juice and zest. The sauce is ready when it has thickened slightly and is glossy.
6. Drain the pasta and gently fold in the cooked salmon - flaking it.
7. Pour over the lemon and wine sauce and serve, alternatively, transfer the pasta to an ovenproof dish before pouring over the sauce and sprinkling the pasta dish with the Parmesan before placing it under a pre-heated grill to brown the top.