Preheat oven to 250°F. Lay herbs on a sheet pan and then place salmon on top. Coat in olive oil, salt and pepper. Bake for about 45 min or until salmon is just a little pink inside. Use a fork to flake salmon.
Meanwhile, boil salted water and start making pesto. Combine pesto ingredients in a food processor and blend until combined. Season to taste.
When pasta has 2 min left, add asparagus and peas to the pasta. Drain and add to a bowl. Alternatively, you could skim veggies off the side and blanch in ice water to stop the cooking and keep them nice and green.
In a small skillet, melt butter and add pecans (or other nuts). Cook until golden, about 3 min.
Add pasta to a very large bowl and add a nice glug of good olive oil to make sure it doesn’t stick together. Add salmon, pesto, pecans, peas, asparagus and shaved parm. Top with lemon juice, zest, salt, pepper and red pepper flakes. Enjoy!
