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. Take the lemons out of the pan, add 2 tbsp of 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 of 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 of 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. Adjust the seasoning further.

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