Begin by bringing a large pot of salted water to a boil. Add 8 ounces of fettuccine or linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve 1 cup of the pasta water, then drain the pasta and set aside, ensuring you keep it warm.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the 1 pound of salmon fillet with salt and pepper, then add it to the skillet. Sauté for 4-5 minutes per side or until the salmon flakes easily with a fork. Remove it from the skillet and let it rest on a plate for later.

In the same skillet used for the salmon, add 2 cloves of minced garlic and sauté for about 30 seconds until fragrant. Then, incorporate 4 cups of washed and roughly chopped fresh spinach, cooking it for 2-3 minutes until wilted and vibrant in color.

Pour in 1 cup of heavy cream, stirring it gently into the spinach and garlic mixture. Gradually add in ½ cup of grated Parmesan cheese, allowing it to melt and thicken the sauce. As it simmers, add the zest of 1 teaspoon of lemon and 2 tablespoons of fresh lemon juice. Mix well, adjusting the seasoning with salt, pepper, and optional red pepper flakes.

Add the drained pasta to the skillet, carefully folding it into the creamy sauce. If needed, incorporate reserved pasta water a little at a time to achieve your desired consistency. Gently fold in the flaked salmon.

Spoon the creamy salmon spinach pasta onto plates, garnishing with chopped fresh parsley. Enjoy!