Ingredients
1 tbsp olive oil
1 leek, fairly thinly sliced
1 litre chicken stock
140g broccoli floret
320g vermicelli pasta
4 skinless salmon fillets
100g crème fraîche
Salt
Pepper
7g chives, finely chopped

Equipment needed
A pan that is wide enough for the salmon to be cooked on one level and needs a lid

Method
Heat the oil in the pan and put in the leeks and some seasoning.  Cook the leek on a medium heat for 5-10 minutes until soft and translucent. 

Once the leeks are soft, increase the heat to high and add the stock and broccoli. Put the pasta nests into the pan, pushing and nestling the pasta down in the liquid.  Cook for 3 minutes, then turn over the pasta nests.

Reduce the heat to medium and put the salmon fillets on the top.  Put the lid on and leave for 6 minutes.  Remove the salmon and check the salmon is cooked - it should be very slightly pink inside.  If it is not cooked, stir the pasta and put the salmon back on the top for 2 more minutes.

Stir the pasta, separating the nests.  Add the crème fraiche, salt and freshly ground black pepper.

Flake the salmon and stir gently through the pasta.  Scatter with chives and serve.