Italian salmon pasta

Set a pan on medium low heat with a generous amount of extra virgin olive oil.

Add the finely chopped onion and saute about seven minutes until golden brown, with a little splash of water so it does not burn.

Add the parsley and the parsley stalk, and more olive oil if needed.

Put a tablespoon of sea or rock salt into boiling water for the pasta.

Add the lemon zest to the pan and squeeze in the lemon.

Wash the capers and add them, then a pinch of salt and a small amount of pepper.

Set the stove to medium and add the cooked pasta with a nice splash of pasta water.

Add the Philadelphia cream cheese, break it up, add a little more pasta water and toss.

Switch the stove off, stir half the salmon through, and plate with the rest of the salmon and parsley on top.