Defrost the salmon and cut into cubes. Lightly pepper, salt and sprinkle with lemon.
Cut the tomatoes into quarters, lightly pepper, salt and sugar. Wash the arugula and chop 2/3 of it. Grate the Parmesan cheese. Roast the pine nuts and peel the garlic. Heat the olive oil in a pan and lightly fry the salmon in it. Remove from the pan and set aside.
In the pan, heat the vegetable broth, cream, milk and half the amount of grated Parmesan.
Squeeze the garlic through the press. Add the tomato pieces and the pine nuts and bring everything to the boil briefly.
Mix the Mondamin with the milk and add as needed, stirring well. Season to taste with pepper and salt. Stir in the salmon and arugula and keep warm on speed 1. Cook the pasta according to package directions, drain and return to the pan. Mix with the pan contents.
Place the remaining arugula and Parmesan on the table to sprinkle over the top.