Boil the pasta bows and peas for 10 minutes in a large saucepan.
Steam the salmon fillet. We put a steamer above the boiling pasta but you can cook it however is easiest for you.
After 10 minutes remove the salmon, check it’s cooked through, and drain the pasta and peas. Put them all to one side.
In a large saute pan heat the olive oil and saute spinach over medium heat.
Add the crème fraîche to the spinach and heat for a minute.
Stir in the cooked salmon, peas, Parmesan cheese, chopped chives and lemon zest.
Add the pasta bows, heat until everything is warm and creamy. Serve in deep plates or bowls.