Add water into a large pot and bring it to a boil. Add about 4 teaspoons of coarse sea salt, 2 tablespoons of olive, and spaghetti to the boiling water. Cook until al dente and drain. I prefer using a pasta pot because it includes a strainer and it is easy to drain.
Preheat oven to 230°C and line a baking sheet with parchment paper. Place the salmon fillet on the baking sheet. Lightly season with salt and evenly spread the pesto sauce on the fish. Bake in the oven for about 15 to 20 minutes, depending on the thickness of the fillet.
In a large saucepan add about 4 tablespoons of olive oil and saute onions on medium heat until they are translucent. Add garlic, green peas and tomatoes and fry for about 7 minutes. Season with fresh ground sea salt and black pepper.
Add the cooked spaghetti and a quarter cup of the pasta water into the wok and combine the ingredients together. Top with some fresh chopped parsley and serve.
Serve on a large platter and gently cut chunks of salmon over the pasta dish. Top with grated Gran Padano cheese and enjoy!