Begin by bringing a large pot of salted water to a rapid boil. Once boiling, add 8 ounces of fettuccine or linguine and cook until al dente, about 8-10 minutes.

Before draining, scoop out and set aside 1 cup of the starchy pasta water. Drain the remaining pasta.

Season 1 pound of salmon fillet with salt, pepper, and 2 tablespoons of lemon juice. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the salmon and cook for about 4-5 minutes per side until it flakes easily. Remove and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds. Add 4 cups of spinach and cook until wilted, about 2-3 minutes.

Pour in 1 cup of heavy cream, stirring well. Gradually add 1/2 cup of Parmesan cheese, stirring until melted. Add 1 teaspoon of lemon zest, 2 tablespoons of lemon juice, and season with salt and pepper. Simmer for 2-3 minutes.

Add the drained pasta to the skillet with the sauce, tossing gently. Fold in the flaked salmon, adding reserved pasta water as needed.

Serve on plates, garnished with parsley.