1. Cover a small baking pan with waxed paper.

2. Place the salmon skin down, season with salt, pepper, pinch of chili flakes, sliced lemons, fresh dill and drizzle with honey.

3. Place it in the oven for 15 minutes at 375°F

4. In a shallow sauce pan, fry French shallots, garlic and butter.

5. Deglaze with white wine

6. Add water or fish stock and finally cream

7. Boil pasta as the cream simmers and thickens

8. When the salmon is cooked, remove topping and break apart into chunks.

9. Add salmon and cream to pasta

10. Finish with parmesan and butter.

11. Toss until pasta is nicely coated.

12. Plate and garnish with fresh dill and/or fried capers.