Heat the grill pan. Brush the salmon with olive oil. Grill them in the pan for about 2 minutes or until attractive grill marks appear. Turn the fillets halfway. Place the salmon fillets in an oven dish.
Melt the butter on low heat in a saucepan. Do not let the butter turn brown. Add the flour, keep stirring and simmer for 3 minutes to cook the flour. Lower the heat. Add the milk and keep stirring to incorporate the liquid until you have a smooth sauce without any lumps. Add the cooking cream stirring all the time. Simmer for approx. 3 minutes on a low heat.
Halve the pepper lengthwise. Remove the seeds. Cut the flesh into small cubes and add to the sauce. Season with salt and pepper.
Place the salmon fillets in the middle of the oven and cook for approx. 8 minutes.
Cook the Bimi® in boiling water in about 4 minutes until just tender. Rinse briefly under cold running water to stop the cooking process. Drain well.
Cook the tagliatelle according to the instructions on the package. Divide the tagliatelle and the Bimi® over two plates and place the fillets top. Pour over the sauce.
