Pasta with salmon and spinach

Cut the salmon into bite-sized pieces.

Bring salted water to a boil and cook the pasta until slightly under al dente.

Heat olive oil in a large saucepan or wok over medium-high heat.

Bake the salmon for 1-2 minutes until slightly golden.

Add the spinach in batches, allowing the excess water to evaporate before adding more.

Drain the pasta, reserving 1 glass of pasta water.

Toast pine nuts in a separate dry pan for 1-2 minutes until golden.

Add the pasta, some reserved water, soy cream, and 2/3 of the Parmesan cheese to the salmon and spinach pan.

Finish cooking the pasta in the sauce, tossing until well bound.

Serve topped with the remaining Parmesan and toasted pine nuts.