Cut the pumpkin into thin slices, drizzle with 2 tablespoons
of olive oil and 2 tablespoons Kikkoman soy sauce.
Bake in a Pyrex, preheated to 220 ° C and
cook for 15-20 minutes. Wash, dry and cut
diced salmon, sprinkle with lemon juice,
Kikkoman soy sauce and 6 tablespoons teriyaki marinade. Bake and spaghetti "al dente". Take the salmon fry in the remaining oil, about 5 minutes. Add the cream with the spaghetti and pumpkin and mix with the lemon juice, the leaves of Tominho and pepper, marjoram and remaining ingredients.
True soy sauce to taste and serve. Preparation time: 50 minutes