Note from Neven; salmon can also be used with this recipe, and it can be tried with different pastas - penne or fusilli, for example. Baby spinach is very delicate, so only needs to be lightly cooked. You don’t have to pick out the centre stalks, and people often serve it raw in a salad. It is full of iron.

Serves 4

Ingredients

300g (11oz) trout fillets

2 tsp olive oil

1 tbsp lime juice

50g (2oz) baby spinach

6 spring onions, finely sliced

400g (14oz) linguine

2 tbsp chopped dill

Dressing

100ml (3½ floz) extra-virgin olive oil

1 tbsp lemon juice

100ml (3½ floz) orange juice

1 tsp Dijon mustard

1 tsp chopped chives

1 tbsp finely-diced red onion

crusty bread, to serve

salt and freshly-ground black pepper

Heat the grill on high. Brush the trout with the olive oil, squeeze the lime juice over and season. Grill for six to eight minutes and leave to cool slightly. When cool enough to handle, remove the skin and any bones from the trout. Flake the flesh into large pieces and mix with the spinach, spring onions and half the dill. Next, cook the linguine in a pot of boiling water for eight to 10 minutes or until al dente. Drain well. In the meantime, prepare the dressing, whisk all the ingredients together in a small bowl and season to taste. Toss the dressing through the pasta and then gently toss the trout mixture through also. Place the linguine onto plates and top with trout mixture. Garnish with the remaining dill and serve with crusty bread.