Start by filling a large pot with water and adding a generous pinch of salt before bringing it to a rapid boil over high heat.

Once the water is boiling, add in 8 ounces of fettuccine or linguine and let it cook for about 8-10 minutes until it's al dente, stirring occasionally.

After the pasta is cooked, carefully drain it in a colander and drizzle with a tablespoon of olive oil to prevent sticking.

While the pasta is cooking, season 1 pound of skinless salmon fillet with salt, pepper, and 2 tablespoons of fresh lemon juice.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Place the salmon in the skillet and cook for 4-5 minutes on each side until golden.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Next, add 4 cups of roughly chopped fresh spinach to the skillet and sauté for about 2-3 minutes until wilted.

Pour in 1 cup of heavy cream, stirring continuously to combine with the garlic and spinach, and bring to a gentle simmer.

Gradually mix in 1/2 cup of grated Parmesan cheese, stirring until it melts, then stir in 1 teaspoon of lemon zest, 2 tablespoons of lemon juice, and 1/4 teaspoon of red pepper flakes.

Add the drained fettuccine or linguine into the skillet with the creamy sauce and toss well.

Gently fold the flaked salmon back into the pasta mixture, keeping the salmon pieces intact.

Check the sauce's consistency; if it's too thick, gradually add some reserved pasta water until it reaches your desired creaminess.

Plate your Salmon Spinach Pasta and garnish with chopped fresh parsley. Serve immediately.