Spaghetti with Salmon and Spinach Leaves

For the spaghetti with salmon and spinach leaves, cook the spaghetti until al dente. Sauté the onion finely chopped and the finely chopped garlic clove in the oil.

Add spinach, bring to a boil with milk and soup seasoning. Add pepper and nutmeg, mix in chopped Gorgonzola. If it gets very dry, just add some milk or water.

Meanwhile, slice or dice the salmon (lightly salted and peppered) and fry in a small pan in 1 tablespoon butter for 1-2 minutes. Serve everything mixed together.

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