Place the salmon fillets next to each other in a wide dish. Finely chop the rosemary. Grate the zest from the orange, reserve 2 tbsp of juice for the pasta. Combine the orange zest with the remaining orange juice along with the cardamom and pepper. Brush the salmon fillets with the mixture, cover and marinate in the fridge for approx. 30 mins.
Slice the iceberg lettuce. Cook the tagliatelle in salted water until al dente. Reserve approx. 100 ml of the cooking water. Drain the tagliatelle and return to the pan. Pour in the reserved cooking water, along with the orange juice. Stir in the lettuce and cream cheese, heat gently, season.
Heat the oil in a non-stick frying pan. Remove the salmon fillets from the marinade, fry for approx. 2 mins. on each side, serve with the pasta.