1 Rinse salmon, pat dry and cut into 2 cm (approximately 3/4 inch) cubes.
2 Trim leek, rinse and cut crosswise into thin rings. Peel carrots and cut into thin strips.
3 Meanwhile, rinse half a lemon in hot water and wipe dry. Peel lemon zest thinly and cut into very thin strips. Squeeze lemon juice. Rinse the parsley, shake dry, pluck off the leaves and chop finely.
4 Cook spaghetti according to package directions in salted water until al dente.
5 Heat the oil in a skillet. Season salmon with pepper and fry on all sides for 3-4 minutes.
6 Remove salmon and add leek rings and carrot strips to the skillet. Cook over medium heat, stirring, for 3-4 minutes.
7 Add white wine or fish stock, soy creamer, lemon zest and 1-2 tablespoons lemon juice. Cook for 2-3 minutes over medium heat.
8 Season salmon with a little salt and add back to skillet. Heat briefly. Mix in parsley.
9 Drain the spaghetti in a sieve and gently mix with the sauce. Season with salt and pepper and serve the spaghetti with salmon immediately.