Start by making the salmon. Preheat the oven to 190°C (375°F) and line a baking tray with foil. Combine the honey, crushed garlic, lemon juice and salt and pepper into a small bowl. Use a pastry brush to spread the mixture evenly on the salmon fillets. Place the salmon fillets on the baking tray and bake for 10 minutes until cooked through.

Meanwhile, bring a large pot of pasta to a boil, salt generously and cook the pasta al dente according to the instructions on the package. Reserve a bit of pasta water before draining.

While the pasta is cooking, heat the olive oil in a large, deep pan and saute the shallot for 3-4 minutes over medium heat until it softens. Add the white wine and continue to cook until most of the alcohol evaporates. Stir in the wholegrain mustard and double cream and allow the sauce to simmer for 1-2 minutes.

Flake the baked salmon with a fork and add it to the sauce. Stir gently to combine, then add the cooked pasta to the pan and toss to cover it in the sauce. If the sauce looks too thick, add a dash of pasta water. Stir in the fresh parsley, check for seasoning, and serve immediately.