Spray a 9 x 13-inch baking dish with cooking spray. Place the salmon fillets at one end and season with the lemon pepper and Italian seasoning.
Add the garlic and herb Boursin cheese to the center of the dish. Surround the cheese with fresh spinach, cherry tomatoes, minced garlic, and sun-dried tomatoes. Drizzle everything with olive oil.
Bake at 400°F (200°C) for about 20 minutes, or until the salmon reaches an internal temperature of 145°F (63°C).
Meanwhile, cook the tagliatelle in boiling water until al dente, then drain.
Remove the baking dish from the oven. Using a fork, break up the salmon and mix the Boursin cheese and vegetables together into a creamy sauce.
Toss the drained pasta into the baking dish. Add the grated Parmesan cheese and the juice of the lemon, mixing well to coat the pasta. Add salt if needed and serve with additional Parmesan.
Cook it hands-free.
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