Fill a pot with water and bring it to a boil.

Season the salmon fillets with cayenne pepper, paprika seasoning, salt, and pepper.

Add half of the olive oil to a large pan over medium heat. Cook the salmon on both sides until done, about 4-5 minutes. Remove the salmon fillets from the pan and set aside on a plate.

Cook the tagliatelle in the boiling water according to the cooking time listed on the package.

In the same pan used for the salmon, add the rest of the olive oil and heat over medium heat. Add the finely chopped garlic and chopped onion. Cook until softened and translucent, about 2-3 minutes.

Add the chopped tomatoes, chopped fresh basil, and the fresh spinach. Deglaze with the white wine and let everything cook over medium heat for about 3-5 minutes, until the spinach has wilted slightly and the tomatoes begin to release their juices. Add a ladle of the pasta water to the sauce for extra flavor.

Add the cooked salmon back to the pan with the sauce.

Just before serving, drizzle with a little olive oil for extra flavor.

Serve the tagliatelle with the Tuscan salmon warm and enjoy your meal!