Cook your choice of pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Reserve some pasta water and drain.

Heat a non-stick skillet over medium heat, add olive oil, season salmon with salt and pepper, then sear skin-side down for 3-4 minutes, flip and cook for another 3-4 minutes.

In the same skillet, lower the heat and add minced garlic, sauté for about 30 seconds. Pour in heavy cream and whisk in Parmesan cheese, simmer for 2 minutes.

Add fresh spinach into the sauce, cooking just until wilted, about 1-2 minutes.

Gently flake cooked salmon back into the skillet, add drained pasta, and toss together. Add reserved pasta water if needed for creaminess.

Squeeze fresh lemon juice over the dish before serving and plate nicely.