Preheat the oven to gas 4, 180°C, fan 160°C.
Place the salmon on a nonstick baking sheet and drizzle the lemon juice and ½tbsp of the olive oil over them. Season.
Cook in the preheated oven for 12 minutes.
Meanwhile, bring a large pan of water to the boil for the pasta and heat the remaining oil in a large frying pan. Add the mushrooms, courgette, pepper and onion to the oil, and cook for 10 minutes until starting to soften but retaining a bite.
While these are cooking, add a handful of salt and the pasta to the boiling water, bring back to a good rolling boil, stirring, and cook the pasta until just tender (use the instructions on the pack as a rough guide).
Add the tomatoes to the pan of vegetables and cook for a further 5 minutes. Crumble the feta cheese into the vegetables, and flake in the cooked salmon. Stir gently to heat through.
Drain the pasta and gently stir it into the salmon and vegetable mix.
*Inspired by Claire. L featured in the Realfood Cookbook