Chop the mushrooms add them to the wok with olive oil, paprika, garlic powder and black pepper.

Add the spinach leaves.

Add the salmon fillets skin down.
Turn it over then remove the skin.
Chop the fillets in small bits.

Cook the tagliatelles until almost ready drain but leave a bit of water then transfer to your wok and add creme fraîche. This will allow the pasta to finish cooking and stick to the sauce.

Enjoy !!