Rinse and pat dry the thawed salmon. Season with salt and pepper, and drizzle a bit of oil over it. Place it in an ovenproof dish and bake for about 15 minutes at 200 degrees Celsius (392 degrees Fahrenheit), until just cooked through. Remove the fish from the oven and set aside.

Rinse and dry the spinach. Cut the spring onions into smaller pieces. Peel the carrots and shave them into thin strips using a vegetable peeler.

Heat a pan with olive oil and briefly sauté the spring onions. Add the spinach and cook until wilted. Add the white wine and cream, bringing it to a brief boil. Season the vegetable cream sauce with grated lemon zest and juice, as well as salt and pepper.

Cook the pasta in lightly salted water according to the package instructions. 

Serve the pasta with the delicious vegetable sauce and place a piece of salmon on top of each portion. Garnish with carrot strips and serve.