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Chop the onion, garlic and sun-dried tomatoes, and cut the cherry tomatoes in half
Season the salmon with salt and pepper and fry until crispy and brown in olive oil, ensuring the inside remains pink, then remove from the pan
Cook the pasta until done
Sauté the onion and garlic in the same pan and add the tomatoes after 2 minutes
After another 2 minutes, add the tomato paste, oregano, salt and optional chili flakes
Fry for 1 minute and deglaze with the white wine
Add the cream and when it boils, add the spinach
Stir through and finally add the pasta together with lemon juice and basil leaves and stir
Warm the salmon back in the pan and serve