Tagliatelle with Salmon and Spinach

Cook the tagliatelle in a large pot of boiling salted water until al dente

Drain and set aside

Season the salmon pieces with salt to taste

Heat the olive oil in a large skillet over medium-high heat

Fry the salmon for 3 minutes per side, or until cooked through

Add the chopped green onion, cream, and spinach leaves to the skillet

Simmer for 5 minutes or until the sauce has thickened slightly

Use a silicone spatula to shred the cooked salmon into flakes

Stir in the cooked spinach until wilted

Season with salt and pepper to taste

Drain the cooked tagliatelle and add it to the skillet with the salmon and spinach mixture

Toss everything together

Serve hot, topped with grated Parmesan cheese.