Preheat the oven at 200 °C. Grease the casserole. Slice the onion in half rings and halve the tomatoes. Heat the oil in a wok and bake the lardons until they are crisp. Add the onion and bake it for about 5 minutes until golden brown. Add the spinach and thaw it while stirring. Season to taste with pepper and salt and stir in half of the cheese. Cook the tagliatelle according to the package directions. Stir in 1/4 of the cheese and season to taste with pepper.
Scoop half of the tagliatelle into the casserole and add half of the spinach. Scoop the rest of the tagliatelle on top and end with the rest of the spinach. Spread the cream evenly on top. Sprinkle the rest of the cheese on it. Place the halved cherry tomatoes on top and season to taste with pepper. Put the casserole in the oven for about 15 minutes, until the crust is golden brown. Serve at once.
Cook the rice according to the package directions. Drain it and let it cool.
Meanwhile quarter the tomatoes. Cut off the stem from the red chili. Halve the chili lengthwise and remove the placentas with a sharp knife. Cut the flesh into fine pieces. Cut the coriander finely. Cut the onion up fine. Mix the tomato, chili, coriander and onion to a salsa. Grate the green peel of the lime and squash the fruit. Mix the juice and 2 tablespoons of oil through the salsa. If desired, season to taste with salt.
Stir the grated lime through the rice. Halve the cucumber lengthwise and de-seed with a spoon. Dice the flesh. Slice the spring onion into thin rings. Stir the cucumber and spring onion through the rice. Season to taste with (freshly ground) pepper and salt if desired.
Heat up the grill pan. Brush the salmon fillets with the rest of the oil and grill in 8 minutes until almost cooked. Turn the fillets halfway through. Serve with the salsa and rice salad.