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Spray a 9 x 13-inch baking dish with cooking spray and place 2 salmon fillets at one end.
Season salmon with 1 teaspoon each lemon pepper and Italian seasoning.
Add one 5.2-ounce package of garlic and herb Boursin to the center.
Surround Boursin with 3 cups fresh spinach, 1 pint halved cherry tomatoes, 5–6 minced garlic cloves and ½ cup oil-packed sun-dried tomatoes.
Drizzle with 2–3 tablespoons olive oil.
Bake at 400°F (200°C) for about 20 minutes, or until the salmon reaches 145°F (63°C).
Meanwhile, cook 8 ounces tagliatelle until al dente.
Break up the salmon and mix everything in the baking dish.
Toss in the drained pasta, ¼ cup Parmesan and the juice of 1 lemon.
Add salt if needed.
Serve with additional Parmesan.