Heat the oil in a large pan and cook the salmon fillets, skin side down, on medium heat for 3-4 minutes, then flip and cook for 3-4 minutes on the other side before removing from pan.

Reduce the heat to low-medium and cook the shallot, garlic, red chilli and basil stalks for 5 minutes, until soft. Stir in the tomato puree, cook for 2 minutes, then add the vegetable stock and single cream and baby spinach. Stir until combined and bring the pan to a low simmer, add the salmon fillets back to the pan, skin side down, cover the pan and leave to cook for 15-20 minutes.

Bring a large saucepan of salted water to boil and cook the penne until al dente. When draining, reserve a bowl or jug of pasta water.

Remove the salmon fillets from the pan and reserve a few tbsp of the creamy tuscan sauce to drizzle over the salmon when serving. Add the cooked penne and basil along with a ladle of pasta water, toss to combine and then serve with salmon fillet on top.