Thaw the salmon in the refrigerator or on the counter until fully thawed, pat dry with paper towels, and set aside.

Place the peas in a large bowl and pour boiling water over them. Let stand for 5 minutes.

Finely chop the onion and set aside.

Bring a pot of water to a boil and cook the pasta according to the package instructions.

Drain the peas in a colander and let them drain well. Place half of the peas with the heavy cream in a tall measuring cup and puree with an immersion blender until you have a thick sauce. Season with black pepper and salt, if desired.

Heat half of the olive oil in a pan and sauté the onion over low heat until translucent.

Add the pea-cream mixture and the remaining peas and heat for 6 minutes over low heat until fully warmed through.

Heat the remaining olive oil in a pan and fry the salmon over medium heat for about 2 minutes per side until golden brown and cooked to your liking.

Drain the pasta and immediately toss it with the pea cream sauce so the pasta absorbs the sauce.

Divide the pasta among plates, break the salmon into large pieces, and divide over the pasta.

Season with freshly ground black pepper and salt, if desired.