Pesto salmon
This salmon is really good in a multitude of ways. I love it baked with the pesto - this is another recipe I love. And this salmon is also very good in salads - I would just let it come to room temperature. I like it with marinated courgette ribbons, peas, mint, chilli and crumbled feta. Drizzle with a little yoghurt that you season well and loosen with a little lemon juice. A lovely light Summer salad.

Creme fraiche
I know I said please use full fat in the recipe - I said that because it’s going to taste so much better but of course it will still work with reduced fat creme fraiche, it just might be a little less creamy. Also I noticed that my local supermarkets have actually stopped selling the full fat variety and it’s harder to find than normal, not sure why but perhaps the demand for full fat isn’t there. If you cant find creme fraiche, double cream would of course be lovely, naughty but lovely. And I think a thick greek yoghurt would also work well as a replacement but be very gentle when you return it to the pan and don’t bubble for too long.

Crunchy onions
For this I actually just used the kind you can buy in tubs from the supermarket. They are so good sprinkled on things as a garnish or very good in salads too for a bit of crunch. They are also really nice blitzed up and added to breadcrumbs for coating crispy chicken. So you see if you do buy some, there are lots of ways you can use them! They will not go to waste.

Onions
You can use any onion you like, red, white, shallots, spring onions would even be good!

Peas
Maybe this is weird but I don’t tend to cook the peas, I just take them out of the freezer when I get home - tip into a bowl and allow them to defrost until I need them. Of course if they are still frozen when you are about to cook, just cover them with boiling water for a minute or so.