Bring a pan of salted water to the boil. Cook pasta until al dente. Drain and set aside until ready to add to the frying pan. Reserve some pasta water in case sauce needs thinning.

Finely dice the onion and mince the garlic. Fry over a medium heat until softened and starting to brown.

Slice the mushrooms and add to the frying pan.

Once the mushrooms have softened, add the salmon to the pan. Break up as it cooks.

If using any green veg, add it to the pan and allow to cook to your taste. We tend to have our veg on the side as a separate dish.

Once all the vegetables and salmon are cooked, add the spinach to the on and cook until wilted.

Add the cream to the frying pan and stir to combine. Allow to simmer and reduce. Also add the lemon here if you are using.

Add your chopped chives to the cream mixture and combine.

Once reduced, add the dill and stir. Add the drained pasta and stir to combine with the sauce. Let simmer until desired consistency. Use drained pasta water to achieve the consistency you want if needed.

Serve with Parmesan if desired. I personally do not feel like this needs it as it is already a rich dish, however if you are using a smaller amount of cream per person then the parmesan could be a nice addition.