Portion of tagliatelle, usually 3-4 nests

1 Salmon fillet, usually 140g

2 handfuls of spinach

1 red onion

75ml cream

Begin by bringing water to a boil in a saucepan.

Preheat a frying pan to medium-high heat. Add a splash of olive oil.

Place salmon fillet in pan skin-side down. Cooke salmon on both sides until no, visible pink. Remove salmon from pan, and shred with a fork. Add red onion and spinach to pan. Cook till translucent.

Add salmon back in.

Meanwhile, add tagliatelle to boiling water and cook until 2 minutes before al dente. Remove pasta from water to the pan with the salm- on. Add 2 ladlefuls of pasta water. Add cream at end. Reduce until everything is coated.

Serve with black pepper and cheese.