Stir-fried salmon with vegetables and spaghetti

Cut the salmon into cubes of 2 cm. Heat the oil in a wok or pan with non-stick coating and fry the salmon over a high heat for 4 minutes. Scoop with a slotted spoon on a plate. Cook the spaghetti al dente according to the instructions on the package.

Meanwhile, bake the frozen vegetables in the same wok or pan according to the instructions on the package. Do this in two parts, each time in 1 tbsp oil.

Put all the vegetables back in the pan. Add the pesto and scoop. Spoon the salmon through and warm for 1 more minute. Season with pepper and salt. Divide the spaghetti with the salmon and wok vegetables over the plates. Serve immediately.