1.Bring a pan of salted water to a boil and cook your pasta according to the packets instructions, (Reserve a small amount of pasta water).
2.Add half the oil to a skillet or non-stick frying pan over a medium heat. Season the skin of the salmon fillets and then place in the pan skin side down then season the top with salt, pepper and paprika.
3.Cook for 3-5 mins until crisp checking frequently, then flip the salmon over, lower the heat and cook for a further 2-4 mins. Squeeze over the lemon juice and then transfer to a plate and set aside.
4.Turn the heat back up to a medium heat, add the remaining oil and cook the onion until translucent, then add the garlic and cook for a further 2 minutes.
5.Stir in the crème fraîche, petit pois and bring to a gentle simmer.
6.Add the wild garlic (if you’re using it), most of the parsley and the pasta along with the reserved pasta water and stir through thoroughly.
7.Finally Break up the salmon fillets over the top and serve with parsley, chilli flakes and spring onion.