For the salmon spaghetti, sauté the onion and garlic in oil, add the defrosted and squeezed spinach and simmer with milk and soup powder, pepper and nutmeg for about 5 minutes.
Add the diced cheese and stir to dissolve, if too dry dilute with a little milk or water.
In the meantime, cut the salmon into slices or cubes and fry briefly in a non-stick pan in the 1 tablespoon butter for 1-2 minutes.
Mix the sauce with the salmon and add the cooked pasta.
Preparation Tip:
The salmon spaghetti can also be prepared with another cheese or only at the end freshly grate Parmesan over it.