Bring a large pot of salted water to a boil. Add spaghetti or fettuccine and cook for 8–10 minutes until al dente. Drain and set aside.

While the pasta cooks, season the salmon fillet with salt and pepper. Pat dry to ensure a nice sear.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the salmon for 4–5 minutes on each side until golden brown. Remove and keep warm.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Be cautious not to burn it.

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

Pour in the heavy cream, whisk in grated Parmesan cheese, lemon zest, and juice until smooth. Simmer gently for a minute.

Flake the salmon and add it back to the skillet, along with the cooked pasta. Toss gently to coat.

Taste and adjust seasoning with salt, pepper, or lemon juice. Serve into bowls with a generous helping of the creamy sauce.

Garnish with freshly chopped parsley before serving. Enjoy!