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Preheat your oven to 220°C/200°C fan/gas mark 7. Place the garlic baguettes onto one side of a lined baking tray. Lay the salmon fillets, skin-side down, onto the other side of the tray. Season with salt and pepper. When the oven is hot, roast on the top shelf, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, add the creme fraiche, vegetable stock paste and water (see pantry) to a saucepan. Heat on high and bring to the boil, then reduce the heat. Stir in the fresh tagliatelle. Simmer, 5-6 mins. Next, stir in the pesto, spinach and half the cheese, making sure it's piping hot, 1-2 mins.
Stir a knob of butter (if you'd like) into the pasta. Season with salt and pepper. Add a splash of water if it's too thick. Serve the pasta in bowls topped with the salmon. Sprinkle over the remaining cheese. Serve the garlic bread alongside.