Fill a large pot with water, adding a generous pinch of salt, and bring it to a rolling boil over high heat.

Add 8 ounces of fettuccine or linguine to the boiling water. Cook according to package instructions until al dente, which usually takes about 8-10 minutes.

Prepare the salmon fillet by seasoning it with salt, pepper, and 2 tablespoons of lemon juice. Heat 2 tablespoons of olive oil in a large skillet over medium heat and place the salmon in the pan. Cook for about 4-5 minutes on each side until the salmon is cooked through.

Remove the salmon from the skillet and let it cool slightly. Flake the salmon into bite-sized pieces.

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

Reduce the heat to low and pour in the heavy cream, then add the Parmesan cheese, lemon zest, lemon juice, and red pepper flakes. Let it simmer for about 2-3 minutes.

Drain the cooked pasta and add it to the creamy sauce in the skillet. Toss to coat evenly and fold in the flaked salmon.

If the sauce is too thick, gradually stir in reserved pasta water until you reach the desired consistency.

Plate the dish and garnish with freshly chopped parsley.