Step 1

Cook the pasta in a saucepan of salted boiling water until al dente. Refresh under cold water. Drain. Transfer to a bowl. Add 2 teaspoons of the oil. Toss to combine.

Step 2

Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Stir in the zucchini, garlic, currants, pine nuts and anchovy for 5-6 minutes or until the zucchini is just tender.

Step 3

Preheat a barbecue grill or chargrill on medium-high. Brush salmon with extra oil. Season. Cook, skin-side down, for 5 minutes. Turn and cook for 3 minutes or until cooked.

Step 4

Add the zucchini mixture, basil and lemon juice to the pasta mixture. Toss to combine. Serve with salmon.