Bring water to a boil in a large pot with a closed lid. Add the salt and tagliatelle and cook the tagliatelle in the open pot over medium heat according to the package instructions, stirring 4-5 times in between. Transfer the tagliatelle to a colander, rinse with hot water, drain and keep warm.
In the meantime, clean and wash the arugula, drain well and chop coarsely. Peel garlic and onions and cut into small cubes.
Rinse salmon fillet under cold water, pat dry and cut into cubes about 2 by 2 cm. Heat canola oil in a large frying pan and sauté onion and garlic cubes. Add salmon cubes and brown on all sides. Add pine nuts and arugula and heat briefly.
Stir in salmon cream and season well with salt and pepper.
Place tagliatella in a large bowl, add salmon and arugula mixture and fold in. Serve tagliatella immediately. Serve with cheese.
Almond slivers or flakes can be used instead of pine nuts.
