Lay out tin foil on a baking tray. Skim your oil across the foil and place salmon skin-side down. Put a little of your oil on top of the salmon and seal the parcel. Put the tray in the centre of a preheated oven at Gas Mark 5 / 190 C / 375 F for 25-30 minutes.
Once your salmon is cooked, take it out of the oven. Remove the skin – I eat it – YUM!. Flake it on a plate and put it to the side for the moment.
Heat up some water in a large saucepan and leave it to reach boiling point. Add Gigli, stir and bring back to gentle simmer/boil for 5-7 minutes.
WHILST waiting for the water to heat up, get a small saucepan and add your Sweet Chilli Philadelphia. Keep on a low heat and stir continuously until melted and add your milk and red chillies. Once all saucy, add the salmon and mix, reduce to a low heat and continue to stir as Gigli cooks.
Once Gigli is cooked, empty into a colander, drain and put back in saucepan, add Philadelphia sauce mixture.
Portion size served can be adjusted to cater for calorie counting - total dish contains approx. 2000 calories
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