Cook Ragusa wide noodles in a large pot in salted water for 5-7 minutes. Salt the salmon fillet and fry in heated olive oil and butter for 2-3 minutes on each side. Transfer the salmon to a plate and set aside. In the same oil, fry the chopped onion and then the chopped garlic for 1 min. Pour in the wine and reduce by half and add the cooking cream. When the cream boils, add the salmon cut into pieces, pepper, a little lemon juice and chopped parsley. At the end, stir in the cooked spaghetti. Stir until the sauce clings to the pasta. If necessary, add a little water in which the pasta was cooked. Serve with freshly grated parmesan cheese.