Bring a pot of water to the boiling point, add pasta, salt and butter.
Cook the pasta for 8 to 10 minutes, until al dente.
Remove from the pot, drain, and set aside.
Sauté the chopped onions and minced garlic in heated olive oil in a pan.
Optional — Add the white wine and stir well for a few minutes.
Add the heavy cream and parsley, with salt and pepper to taste.
Optional — add quick melt, Parmesan, or Edam cheese.
Season the salmon with Italian seasoning or rosemary and thyme.
Slow-cook salmon in heated olive oil, and make sure that both sides are golden brown.
Add salmon to the sauce, and mix it with pasta.
Serve hot!