Preheat oven to 390f (200c)

Place the salmon fillet skin side down on a baking tray lined with parchment paper. Drizzle with ½ tablespoon olive oil and a good pinch of salt and pepper. Squeeze a little lemon juice over too if you have extra.

Measure how thick the salmon fillet is in the fattest part. It needs 5 minutes for every 1.5cm. My piece was actually quite small at 2.5cm so I did 8 minutes and it was perfect.

Let it sit loosely covered with foil while you make the sauce then use two forks to break it up into bite size chunks.

Boil your pasta in well salted boiling water, undercooking by a minute from package instructions and reserving a good cup of the pasta water before draining.

In a large skillet melt the butter over a medium heat and when it starts to sizzle add the pepper and garlic and cook for a further minute.

Lower the heat slightly and add ⅔ cup of pasta water and whisk together.

Add the creme fraiche and whisk until it is well emulsified, let it gently bubble for a minute or so.

Add the finely grated parmesan in two separate lots, mixing in and letting it melt before adding the next.

Add the lemon juice and whisk in quickly.

Add the cooked pasta straight into the sauce, toss well and let it gently bubble away to thicken for 1 - 2 minutes. Add more pasta water if needed.

Toss through the capers and then serve with the flaked salmon on top and some lemon zest too. Add chopped chives, dill or other herbs as desired.