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 pinch of salt and pepper. Squeeze lemon juice over if desired.

Bake salmon for 5 minutes for every 1.5 cm of thickness.

Let the salmon sit loosely covered with foil while preparing the sauce, then flake it into bite-sized chunks with two forks.

Boil pasta in well-salted water, undercooking by one minute from package instructions. Reserve about ⅔ cup of pasta water before draining.

In a large skillet, melt butter over medium heat. Add black pepper and garlic; cook for one minute.

Lower the heat and add pasta water, whisking together.

Add creme fraiche and whisk until emulsified. Let bubble gently for about one minute.

Gradually add the parmesan in two batches, mixing until melted before adding more.

Add lemon juice and whisk in quickly.

Toss the cooked pasta into the sauce, mix well, and let thicken for 1 - 2 minutes, adding more pasta water if necessary.

Toss in the capers and serve topped with flaked salmon and lemon zest. Garnish with fresh herbs.