1 dried bay leaf
½ tsp whole black peppercorns
½ fennel bulb, thinly sliced, fronds reserved
180g skinless salmon fillets
100g dried spaghetti
2 tsp olive oil
1 zucchini, cut into ribbons
50g baby spinach leaves
2 tsp baby capers, drained
½ lemon, cut into wedges
Fill a large saucepan with water. Thinly slice 1⁄2 lemon and add to pan with bay leaf, peppercorns and half the fennel fronds. Heat over medium heat and bring to a simmer. Reduce heat until barely simmering and add salmon. Poach for 10 minutes or until salmon is just cooked through. Using a slotted spoon, transfer salmon to a plate and set aside to rest for 10 minutes. Discard poaching liquid.
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
Heat oil in a medium non-stick frying pan over high heat. Cook zucchini, turning, in 2 batches, for 2 minutes or until tender.
Finely grate rind of remaining lemon and juice flesh. Add rind and juice to pasta with zucchini, spinach, capers, sliced fennel and remaining fennel fronds and gently toss to combine. Coarsely flake salmon and gently toss through pasta. Serve with lemon wedges.
Tip: Use a vegetable peeler to cut zucchini into thin ribbons.