Bring a large pot of water to a boil, and add salt. Add noodles of your choice and cook for 12-14 minutes or until al dente, and drain.
Béchamel sauce: In a saucepan, melt butter and add flour. Stir until well blended and until it starts to thicken. Add milk and whisk occasionally as the sauce thickens. Stir in the Parmesan cheese, season with salt and pepper. Set aside.
In a large skillet, add olive oil and pan-sear the salmon on each side for about 4 minutes, until done. Remove from heat and cover.
In a skillet, add olive oil, sauté shallots for 3 minutes, then add garlic sauté for 1 minute. Add white wine or vegetable broth and bring to a slow boil. Once half of the wine has evaporated, stir in 1 1/2 cups of béchamel sauce and spinach. Simmer for a couple of minutes. Season with salt and pepper.
Separate salmon into bite size pieces as you add it to the béchamel mixture, and gently toss with the fettuccine or pappardella noodles.
Serve and garnish with parsley and the extra Parmesan cheese.
