Tagli­atelle with Salmon and Broccolini

(serves four)

1 1/2 lb organ­ic fresh salmon (in one fil­let if possible)
3 bay leaves
1 tsp Mal­don sea salt
fresh ground pepper
3 tbsps creme fraiche
juice of half lemon
3/4 lb tagliatelle
large bunch (per­haps 8 stems?) ten­der­stem broc­col­i­ni, cut in small pieces
1/2 cup light cream
salt to taste

In a bak­ing dish lined with alu­mini­um foil, lay the salmon skin side down. Lay the bay leaves across, then sprin­kle with salt and pep­per and smear (hate that word) the creme fraiche across the fil­let with a but­ter knife. Sprin­kle the lemon juice over all and bake at 425 degrees (about 215 cel­sius) for 25 min­utes or until done in the mid­dle, but not overdone!

Mean­while, steam the broc­col­i­ni just until it turns bright green and set aside.

At the same time, boil the tagli­atelle for the rec­om­mend­ed time (about 11 min­utes, prob­a­bly). Heat the light cream in the microwave or a lit­tle saucepan. Remove the salmon skin and the bay leaves from the bak­ing dish and then break up the salmon into bite-size pieces with a fork. Toss gen­tly with the tagli­atelle, broc­col­i­ni and warm cream and salt to taste.