Start by filling a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the water for flavor. Once boiling, add in the fettuccine or linguine and cook according to package instructions, typically around 8-10 minutes, until al dente. Stir occasionally to prevent sticking.

Before draining the pasta, reserve 1 cup of pasta cooking water and set it aside in a bowl. Drain the pasta in a colander and let it sit while prepping the rest of the dish.

Season the salmon fillet with salt, pepper, and a squeeze of lemon juice. Heat the olive oil in a large skillet over medium heat. Once hot, gently place the salmon into the skillet and cook for 4-5 minutes per side, or until it flakes easily with a fork. Remove it from the skillet and flake into bite-sized pieces.

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

Next, add the spinach to the skillet and cook for 2-3 minutes until wilted and bright green.

Lower the heat and pour in the heavy cream, stirring to combine. Allow the mixture to heat for 1-2 minutes until it begins to bubble gently.

Stir in the grated Parmesan cheese until it melts smoothly into the sauce. Add the lemon zest, lemon juice, and red pepper flakes if using. Simmer on low heat for 2-3 minutes.

Add the drained pasta to the skillet and mix well, ensuring it is fully coated in the sauce.

Gently fold in the flaked salmon and warm everything together on low heat for an additional minute.

Serve hot, garnished with freshly chopped parsley.