Start by filling a large pot with water and adding a generous pinch of salt. Bring the water to a rolling boil over high heat, which should take about 5–7 minutes.

Add your choice of fettuccine or linguine to the boiling water. Cook for 8–10 minutes until al dente. Reserve 1 cup of pasta water before draining.

Pat the salmon fillet dry and season with salt, pepper, and lemon juice. Let it marinate.

In a large skillet over medium heat, add olive oil and cook the salmon for 4–5 minutes on each side. Remove from skillet and flake into bite-sized pieces.

In the same skillet, add more olive oil if needed and sauté the minced garlic for about 30 seconds.

Add chopped spinach to the skillet and cook for 2–3 minutes until wilted.

Pour in the heavy cream, stir in the parmesan, lemon zest, and juice. Simmer for 2–3 minutes.

Combine the drained pasta and flaked salmon with the sauce, adding reserved pasta water to adjust consistency.

Plate the dish and garnish with fresh parsley before serving.