Defrost the salmon fillet and spinach leaves and cut the salmon into thin strips. Sauté the salmon with some margarine and finely chopped garlic in the pan. After about 10 minutes (depending on the thickness of the strips) deglaze with the wine.
Squeeze the spinach leaves, cut them into small pieces and add them. Cook the pasta according to package instructions and drain.
Bring the stock to the boil with the remaining wine and cream and make a fine sauce. Season with salt and pepper to taste. Serve with the ribbon noodles.