• 1 can(s) red or pink wild Alaska salmon
• 250 g pasta shapes
• 100 g fresh spinach
• 1 x 350g jar of tomato and sweet pepper pasta sauce
• Salt and freshly ground black pepper
• 2 x 125g balls mozzarella cheese, sliced
• 50 g fresh breadcrumbs

Preheat the overn to 200°C, fan oven 180°C, gas mark 6. Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.

Cook the pasta in plenty of lightly salted boiling water for about 10 to 12 minutes, or according tyo pack instrcutions, until tender. Add the spinach for the final minute of cooking time, allowing the leaves to wilt. Drain well, then transfer to four individual baking dishes.

Share the pasta sauce and salmon chunks between the dishes, stirring gently to mix. Season with a little salt and pepper.

Arrange the mozzarella slices over the pasta, then sprinkle with breadcrumbs. Transfer to the oven and bake for 10 to 15 minutes, until browned and bubbling.