Heat oven to 180 degrees celsius
Pin bone, skin and cube the salmon.
Slice the leek (wash in a colander if needed) sometimes sneaky dirt can hang out in the layers. Crush the garlic.
In a large fry skillet, that has a lid and is also oven-proof, heat the olive oil. (if you don't have a lidded oven-proof skillet you can use on the stove, don't worry, just use a regular fry pan or saucepan and you can transfer to a lidded casserole dish before it goes into the oven.
Sauté the leek and garlic, until softened and fragrant.
Add the dry pasta, then cover with the stock and evaporated milk
Top with the cubed salmon, cover and bake for 20 minutes
Combine the cheese and sour cream, and stir this through the hot-cooked pasta.
Also, stir through the peas and spinach, and return to the oven for a further 5 mins.
Enjoy!