Prepare the Salmon: Season the salmon fillets with salt and pepper. Let them soak for 10 minutes.

Cook the Pasta: Bring a pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

Cook the Salmon: Heat olive oil in a large skillet over medium-high heat. Fry the salmon fillets for about 4-5 minutes on each side, or until cooked through and golden brown. Remove the salmon from the pan and set aside.

Make the Sauce: In the same skillet, add a little more olive oil if needed. Sauté the chopped onion and minced garlic until translucent and fragrant, about 2-3 minutes. Stir in the tomato paste and cook for another minute.

Add Lemon Juice and Broth: Pour the lemon juice into the skillet and let it cook over high heat for 2 minutes. Add the chicken broth and bring to a simmer.

Incorporate Spinach and Cream Cheese: Stir in the fresh spinach and cook until wilted, about 2 minutes. Add the cream cheese and stir until the sauce is smooth and creamy.

Season and Sweeten: Add thyme, salt to taste, and sugar if desired. Taste the sauce and adjust the seasoning as needed.

Combine and Serve: Return the salmon fillets to the skillet and spoon some of the sauce over them. Serve the salmon over the cooked pasta, garnished with additional fresh thyme if desired.