Fill a large pot with water, add a pinch of salt, and bring to a boil. Add pasta and cook for 8 to 10 minutes until al dente, reserving 1 cup of pasta water before draining.

Season salmon with salt, pepper, and lemon juice. Heat olive oil in a skillet over medium heat. Cook salmon for 4 to 5 minutes on each side until flaky. Remove from skillet and flake into bite-sized pieces.

In the same skillet, lower heat and sauté minced garlic until fragrant. Add spinach and stir for 2 to 3 minutes until wilted.

Reduce heat and add heavy cream, stirring in Parmesan cheese until melted. Add lemon zest, lemon juice, and red pepper flakes. Season with salt and pepper.

Toss cooked pasta into the sauce and gently fold in flaked salmon. If sauce is too thick, add reserved pasta water to reach desired consistency.

Plate the pasta and garnish with fresh parsley. Serve warm.