Salmon over Creamy Pesto Rosso Mafaldine

• Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry half of the garlic for 1 - 2 minutes.
• Stir in the tomatoes and fry for a further 2 - 3 minutes.
• Meanwhile, finely chop the fresh herbs.

• Deglaze the tomatoes with the cream and the reserved pasta water.
• Stir in the Sicilian-style herbs, the spinach and the pesto, along with half of the fresh herbs.
• Allow to reduce over a low heat until serving.
• Zest and juice the lemon in the meantime.

• Melt a knob of butter in a frying pan over high heat and fry the rest of the garlic for 1 minute.
• Stir in the panko and fry for 3 - 4 minutes or until golden-brown (see Tip). Season to taste with salt and pepper.
• Transfer the panko to a small bowl and allow to cool, then stir in the rest of the fresh herbs and 0.5 tsp lemon zest per person. 

Tip: stir regularly and don't leave the pan unattended, so as to ensure the panko doesn't burn.

• Heat a drizzle of olive oil in the same pan over medium-high heat and fry the fish for 2 - 3 minutes on its skin.
• Reduce the heat and flip, then fry for 2 more minutes.
• During the final minute of cooking, deglaze with 1 tbsp lemon juice per person. Season to taste with salt and pepper.