DONT USE starch and milk but cream like a normal person!

Bring a large saucepan of water to the boil (optionally add 1 teaspoon salt) and cook the pasta for the time indicated on the packet.

Drain the pasta and keep warm.

Cut the broccoli into florets and slice the mushrooms.

Place the broccoli in a microwave safe dish, cover with plastic wrap and cook on high for 3 minutes or until the broccoli is just tender. Set aside.

Saute the mushrooms in the extra butter until softened. Set aside.

Pour one cup of milk into a large saucepan and add the butter, dill and parsley. Heat until the butter has melted.

Add the fish (skin side down), cover with a lid and poach gently for about 6 minutes.

Using a spatula, carefully turn the fish over and poach for a further 3 minutes until the salmon is cooked through and can be flaked with a fork.

Remove the salmon from the pan (leave the poaching liquid in the pan) and carefully remove the skin. Discard the skin and break the salmon into flakes.

Mix 1 tablespoon cornflour with the second cup of milk and add to the poaching liquid in the frying pan. Add salt to taste and stir over a low heat until the sauce has thickened.

Add the pasta to the sauce and stir until well coated. Add in the broccoli and mushrooms then stir in the frozen peas.

Stir over a low heat until piping hot and the peas have defrosted.

Stir in the salmon and serve.