Start by bringing a large pot of salted water to a rolling boil. Add 8 ounces of fettuccine or linguine and cook according to the package instructions until al dente, usually about 8–10 minutes. Remember to reserve 1 cup of the starchy pasta water before draining the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the fresh salmon fillet with salt and pepper and place it in the hot oil. Sear the salmon for about 4-5 minutes on each side until golden and cooked through.

Remove the salmon from the skillet and set it aside to cool slightly before flaking it into bite-sized pieces.

Using the same skillet, lower the heat to medium and add minced garlic. Sauté the garlic for about 1-2 minutes until fragrant. Then, add 4 cups of washed and chopped fresh spinach to the pan and sauté until it wilts, about 2 minutes.

Pour in 1 cup of heavy cream, stirring well to combine with the garlic and spinach.

Once the cream is heated through, sprinkle in 1/2 cup of grated Parmesan cheese, 1 teaspoon of lemon zest, and 2 tablespoons of fresh lemon juice. Stir continuously until the cheese melts and the sauce thickens slightly, about 3-4 minutes.

Add the drained pasta directly into the skillet with the creamy sauce. Mix in the flaked salmon, adding reserved pasta water until you reach your preferred sauce consistency.

Once combined, remove the skillet from heat and serve the pasta immediately, garnished with freshly chopped parsley.