• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Place the garlic baguettes onto one side of a lined baking tray.
• Lay the salmon fillets, skin-side down, onto the other side of the tray. Season with salt and pepper. 
• When the oven is hot, roast on the top shelf, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

• Meanwhile, add the creme fraiche, vegetable stock paste and water (see pantry) to a saucepan.
• Heat on high and bring to the boil, then reduce the heat.
• Stir in the fresh tagliatelle. Simmer, 5-6 mins.
• Next, stir in the pesto, spinach and half the cheese, making sure it's piping hot, 1-2 mins.

• Stir a knob of butter (if you'd like) into the pasta.
• Season with salt and pepper. Add a splash of water if it's too thick.
• Serve the pasta in bowls topped with the salmon. Sprinkle over the remaining cheese. 
• Serve the garlic bread alongside.

Enjoy!