1- Cook the Pasta: Bring a large pot of salted water to a boil and add the farfalle pasta. Cook it until al dente, which usually takes about 8–10 minutes. Stir occasionally to prevent sticking. Once done, drain the pasta and set it aside, reserving a small cup of pasta water in case the sauce needs thinning later.
2- Sauté the Vegetables: Melt the butter in a large skillet over medium heat. Add the finely sliced leek, fennel, and grated carrot. Stir frequently to coat the vegetables in the butter. Let them cook for 5–7 minutes, or until they become tender and slightly golden, releasing their natural sweetness. Ensure they don’t burn by stirring occasionally.
3- Prepare the Salmon: Add the salmon fillet to the skillet with the vegetables. Break the salmon into smaller chunks with a wooden spoon or spatula as it cooks. Sauté for 5–6 minutes until the salmon turns opaque and fully cooked. Ensure it blends well with the vegetables.
4- Build the Sauce: Dissolve the chicken bouillon in 100ml of warm water and pour it into the skillet. Stir the mixture, letting the flavors meld together. Reduce the heat to low and add the heavy cream, mixing thoroughly until it creates a creamy base.
5- Combine with Pasta: Add the cooked pasta to the skillet, tossing it gently to coat evenly in the creamy vegetable and salmon mixture. Gradually sprinkle the grated cheese over the pasta while stirring, allowing it to melt and thicken the sauce. If the mixture is too thick, add a splash of reserved pasta water for a silkier consistency.
6- Season and Serve: Taste the dish and adjust the seasoning with salt and pepper as needed. Serve immediately, garnished with freshly chopped parsley or a touch of lemon zest for added brightness. Enjoy while hot!