Place 500 g/1 lb 2 oz thick salmon fillet in a sauté pan and add enough water to cover. Add 2 bay leaves, ½ sliced lemon, 4 peppercorns and a few parsley stalks to flavour the water. Cover and bring to the boil, then turn the heat off and leave the fish to stand in the water until cool. If using a thin fillet, remove from the cooking liquor after 5 minutes. Remove the skin and any bones, flake the fish, season, and serve on top of the pea and mint pesto pasta instead of the egg, Parmesan and almonds.