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Cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
Meanwhile, heat oil in a large ovenproof frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened slightly. Add sun-dried tomato pesto and garlic and cook, stirring, for 1 minute or until aromatic. Add flour and cook, stirring, for 30 seconds or until well combined. Gradually add milk and cream, stirring constantly, until the mixture comes to the boil.
Add the cooked pasta and stir until combined. Add salmon, spinach and sun-dried tomato strips and stir gently until combined. Season.
Preheat an oven grill on high. Sprinkle pasta mixture with cheese and grill for 3-5 minutes or until golden. Serve.