For the pesto, pluck the basil leaves and roughly dice the Parmesan. Finely puree the basil, parmesan and oil in a mixer. Add the pine nuts and chop only briefly. Season with salt and pepper.
Cut the salmon from the skin and cut into 8 thin slices. Mix crème fraîche and lemon juice. Season with salt and 1 pinch of sugar. Serve the salmon with lemon cream and drizzle some pesto over it (keep the rest of the pesto well sealed in the refrigerator).