Salmon Pasta

Fill a large pot with water and bring to a boil over high heat. Once the water starts boiling, add a pinch of salt and lower the heat. Add pasta and cook according to package direction until al dente. Once cooked, drain, drizzle with oil and set aside.

While the pasta is cooking, remove skin from the salmon fillets and dice into bite-sized pieces.
Heat olive oil in a large skillet. Add diced salmon, part of the salt and cook until the fish is tender. Do not overcook salmon, or it will get dry. Once it is cooked through, remove from the pan and set aside.
In the same skillet, add butter, chopped onion, minced garlic, salt and pepper. Sauté for about 1-2 minutes until fragrant, being careful not to burn it.
Add cream cheese, milk and dry white wine to the sautéed onion, whisk to dissolve cream cheese and cook until the sauce is smooth. This should take about 5-6 minutes. A couple of minutes before it is ready, add fresh spinach leaves into the cream. If the salmon pasta sauce has thickened too much, add a couple tablespoons of milk more.
Stir in the grilled salmon bites, followed by the cooked pasta. Gently toss sauce, salmon and pasta. Adjust with more salt and pepper if it is necessary and serve warm.