Preheat the oven to 220°C/ 200°C (fan)/ gas 7.

Top, tail and chop your courgette[s] in half lengthways, then slice finely.

Heat a medium-sized pot with a drizzle of olive oil over a medium-high heat, then once hot, add the chopped courgette and a pinch of salt to the pan and cook for 3-4 min or until softened.

Once softened, transfer it to a large bowl and reserve the pot.

Meanwhile, place your salmon fillet[s], skin-side down, on a clean chopping board.

Hold the tail end firmly and using a sharp knife, make a cut between the flesh and skin and continue to cut along the length of the fillet away from yourself until the skin comes away from the fillet, discard the skin.

Tip: Keep your knife flat against the board to stop you from cutting through the skin!

Chop the skinless salmon fillet into large bite-sized pieces.

Add the chopped salmon and half your balsamic vinegar (you'll use the rest later!) to the softened courgette with a pinch of salt and give everything a good mix up – this is your salmon & courgette mix.

Return the reserved pot to a medium heat with 20g butter.

Once melted, add 20g flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux.

Gradually whisk 250ml milk into the roux, a little at a time, and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce.

Remove the béchamel sauce from the heat.

Add your traditional Italian pesto and vegetable stock mix to the pot with a pinch of salt and whisk everything together until well combined – this is your pesto béchamel.

Peel half your Italian hard cheese until you end up with a pile of cheese shavings (save the rest for later!).

Layer some of the salmon & courgette mix over the bottom of an oven-proof dish, then top with some of your lasagne sheets, being careful not to overlap the pasta, then top with some of the pesto béchamel.

Repeat this process until you end up with a final layer of pesto béchamel.

Tip: You may need to layer differently depending on the size of your dish!

Grate the remaining Italian hard cheese on top.

Put the dish in the oven for 30 min or until the pasta is cooked – this is your salmon & courgette pesto lasagne.

Wash your salad, then pat it dry with kitchen paper.

Once the lasagne is nearly cooked, toss the salad and the remaining balsamic vinegar in a large bowl with a drizzle of olive oil and a pinch of salt – this is your salad.

Remove the salmon & courgette pesto lasagne from the oven and leave to stand for 5-10 min before serving (this helps the flavours to develop and makes it easier to serve!).

Serve the salad on the side and top with the cheese shavings.

Enjoy!