Cook pasta according to the packet directions – I used shells, conchiglie. Five minutes before the end of the cooking time,
add small florets of broccoli. Drain, reserving some of the cooking water. Return the pasta and broccoli to the saucepan
and stir in 2 – 3 Tbs crème fraiche and a squeeze of lemon juice. Gently stir everything to coat with the sauce, adding some
of the pasta water to loosen. Meanwhile, season salmon fillets with freshly ground black pepper and fry in hot olive oil
for 3 – 4 minutes each side, until cooked and crispy, then serve on top of the broccoli pasta,
garnished with chopped chives and a wedge of lemon.