Preheat the oven to 200° C (400 °F).
Place the salmon fillets in an ovenproof dish, lightly cover them with olive oil and sprinkle on some salt.
Bake the salmon fillets for 10 minutes, remove them from the oven and flake them using a fork and knife.
Put some water in a large pot with plenty of salt for the pasta on high heat and bring it to a boil while the salmon is cooking.
Start making the sauce when the fish is flaked and the water starts boiling.
Place a wok or a large pan on medium heat and melt some butter.
Stir in the pesto and cook for a few minutes.
Add the spinach in batches and cook it stirring, for a couple of minutes until wilted and then add the salt, chilli and freshly ground pepper.
Stir in the double cream, soy sauce, and Worcestershire sauce, and let it boil a minute before adding the half-cooked pasta to the sauce. The pasta should be cooked for around 7-8 minutes.
Add two cups of pasta water, cover with a lid and let the pasta cook for another 5 minutes, or until it is cooked to your taste.
To finish the pasta, add the cooked salmon, parmesan cheese and chopped parsley, give them a good stir and serve immediately when still warm.