Creamy Spinach Salmon Pasta - 2

Steps: 1. Pat the salmon dry and season both sides evenly with a little salt and black pepper. Heat a pan with a little oil, place the salmon in, and pan-fry until golden brown on both sides and cooked through. Remove and set aside. 2. In another pot, bring water to a boil with a suitable amount of salt. Cook the pasta until about 80% done (2 minutes less than the package instructions). Reserve about half a cup of the pasta water when draining. 3. Without washing the pan used for the salmon, use the remaining fish oil in the pan, add butter, then sauté the minced onion and garlic until fragrant. Add cherry tomatoes and stir-fry. 4. Pour in milk, heavy cream, and cheese powder and bring to a boil. Add the cooked pasta and spinach, allowing the noodles to absorb the rich creamy sauce. 5. Finally, return the pan-seared salmon to the pan (you can flake it or leave it whole). Gently mix and reduce the sauce. If the sauce is too thick, add a little reserved pasta water to adjust the consistency. Serve immediately.