Cut the salmon and broccoli into bite-sized chunks, cut the carrots into slices.
Meanwhile, prepare the tagliatelle following the instructions on the package.
Fry the salmon for a couple of minutes on each side, season with salt and pepper, and remove from the pan. Fry the garlic, broccoli and sugar snaps until soft.
Add the carrot slices and mung bean shoots and fry for a couple of minutes, then blush with white wine.
Add a dollop of creme fraiche, and the cream, then season to taste with Italian spices, salt and pepper. Leave to reduce a bit, then add the salmon.
