Preheat oven to 390°F (200°C).

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

Bake salmon based on thickness: 5 minutes for every 1.5cm. Generally, 10 - 12 minutes for an average piece.

Let the salmon sit loosely covered with foil while making the sauce, then flake it into bite size chunks using two forks.

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

In a large skillet, melt the butter over medium heat. When it starts to sizzle, add black pepper and garlic, cooking for a further minute.

Lower the heat slightly and add the pasta water, whisking together.

Add the creme fraiche, whisking until emulsified. Let it bubble gently for about a minute.

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

Whisk in lemon juice quickly.

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

Toss through capers and serve topped with flaked salmon and lemon zest. Add chopped herbs if desired.