Linguine with salmon, asparagus, and zucchini

Grill the pine nuts over medium heat in a large non-stick pan without adding any fat. Remove them and in the same pan, fry the sliced lemons until golden brown. Remove the lemons from the pan, add 2 tbsp olive oil, and sauté the zucchini sticks over fairly high heat. Keep an eye on them; they should remain crispy! Season with pepper and salt and remove from the pan.

Meanwhile, also cook the linguine 'al dente' in boiling salted water.

Cut the salmon into 4 portions; season with pepper and salt. Heat 2 tbsp olive oil in the same frying pan. Place the fish skin side up (gray side) in the hot oil and arrange the mini-asparagus around it. Turn the salmon pieces after 3 minutes when they are nicely golden brown, and let them cook for another minute.

Crush the whole, unpeeled garlic cloves. Heat 2 tbsp olive oil in a large frying pan. Fry the garlic until golden brown in the hot oil, add the basil, and mix for 30 seconds. Add the drained pasta and a ladle of cooking water, along with the pine nuts and lemon slices. Season further.

Serve the linguine with the asparagus, zucchini, and salmon.