Bring a large pot of salted water to a boil.

Add the pasta and cook according to package instructions until al dente, about 8-10 minutes, stirring occasionally.

Before draining, reserve about 1 cup of the pasta cooking water.

Drain the pasta and toss with a little olive oil to prevent sticking.

Season the salmon fillet with salt, pepper, and a sprinkle of lemon juice.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the salmon for 4-5 minutes on each side until cooked through and it flakes easily with a fork.

Remove the salmon from the skillet, let it cool for a minute, then flake it into bite-sized pieces.

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

Add the chopped spinach and cook for 2-3 minutes, stirring, until wilted.

Reduce heat to low and pour in the heavy cream, stirring to combine.

Gradually add the grated Parmesan cheese, stirring continuously until melted and the sauce thickens slightly.

Add the lemon zest, lemon juice, and red pepper flakes if using. Simmer for 2-3 minutes, then adjust seasoning with salt and pepper.

Add the drained pasta to the skillet and toss to coat with the sauce.

Gently fold in the flaked salmon, keeping some chunks intact.

If the pasta seems too dry, add reserved pasta water a tablespoon at a time until you reach the desired consistency.

Serve in bowls and garnish with fresh chopped parsley.