In a 2-quart saucepan over medium heat, add in the vegetable oil. Once the oil is hot, add in the garlic and 2 tablespoons of the butter. Sauté the garlic until translucent. Add in the tomato and white wine. Cook for 1 minute to burn off the alcohol, then add in the stock. Let simmer for 30 seconds then add in the pasta. Toss to coat and heat through, add in the canned salmon, and simmer for another 30 seconds.
Add in the lemon thyme, spruce powder, and the remaining butter. simmer until the butter is melted and the pasta is hot. Serve warm with fresh Parmigiano-Reggiano on top if you desire.