Boil the pasta, adding the sugar snaps to
the water 2 mins before cooking time is up.
Cool under running water, then drain. You
can steam the salmon over the pasta pan for
about 7 mins if you have a steamer basket,
or put onto a heatproof plate and microwave
on High for 2-3 mins until the flesh flakes
easily. Peel away any skin, break into large
flakes, then allow to cool.
Mix the lemon zest, juice and crème
fraîche together, then season to taste. If you
need to, loosen with a few tbsp of water to
make the consistency of double cream. Toss
the pasta, peas and rocket into the dressing,
flake in the salmon, then gently turn in the
bowl a few times.