Preheat the oven to 180°C and line a tray with baking paper. Heat the olive oil in a large, heavy based pot on the stove and add in the garlic. Cook for a minute or two until fragrant, being careful not to let it burn.

Add the stock and the milk to the pot along with the pasta. It might take a little bit for the pasta to soften as the liquid comes back up to a boil, but just gently guide it into the pot until it’s completely submerged.

Once the liquid is boiling, turn down the heat to bring it back to a simmer and let cook, stirring occasionally to prevent sticking for 15-20 minutes or until the pasta is al dente and the sauce has thickened. If the liquid evaporates too quickly, add a little more stock and make sure to just let it simmer not boil.

While the pasta is cooking, place the salmon fillets onto the prepared baking tray and place in the oven for 12 minutes or until just cooked through.

Once the pasta is cooked, add the peas and toss through until they are just tender. Flake the baked salmon and add to the pasta along with a generous amount of salt and pepper to taste. Serve with fresh parsley and a squeeze of lemon.