Begin by filling a large pot with water and adding a pinch of salt. Bring it to a rolling boil, which should take about 5-7 minutes.

Once boiling, add 8 ounces of fettuccine or linguine. Cook for 8-10 minutes until al dente, reserving one cup of pasta water before draining.

While the pasta cooks, season 1 pound of skinless salmon fillet with salt, pepper, and lemon juice. Heat 2 tablespoons of olive oil in a skillet over medium heat, then cook the salmon for 4-5 minutes on each side until it flakes easily.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, then add 4 cups of chopped spinach, sautéing for 2-3 minutes until wilted.

Lower the heat and pour in 1 cup of heavy cream, stirring to combine. Let it simmer gently for a couple of minutes.

Gradually sprinkle in 1/2 cup of grated Parmesan cheese, stirring until melted.

Stir in lemon zest and juice, adjusting with red pepper flakes if desired, and season to taste with salt and pepper.

Toss the drained pasta into the skillet, coating it with the sauce, and gently fold in the flaked salmon.

If the sauce is too thick, add reserved pasta water gradually while stirring to achieve desired consistency.

Plate the dish, garnishing with fresh chopped parsley and serve immediately.