Place the salmon in a saucepan of gently simmering water and poach for 7 to 8 minutes, depending on how
thick the fillets are. Allow to cool in the poaching liquid before removing from the saucepan.
Cook the pasta in a large saucepan of boiling salted water until al dente or as per the packet instructions. Drain the pasta, reserving a third cup of the cooking liquid. Return the pasta and the reserved cooking
liquid to the pan.
Spoon the cream cheese over the pasta, then add the sour cream and the lemon zest and juice. Toss well to coat.
Divide the pasta among four plates. Top with some poached salmon and garnish with a sprig of fresh basil. Season with a little black pepper and serve immediately.