Bring a large pot of salted water to a rolling boil. Cook pasta according to package instructions, typically 8-10 minutes until al dente. Reserve 1 cup pasta water, then drain and drizzle with olive oil.

Season salmon with salt, pepper, and lemon juice. Heat olive oil in a skillet over medium heat. Cook salmon for 4-5 minutes per side until flaky. Remove and let cool, then flake into pieces.

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

Pour in heavy cream, stir in Parmesan cheese, and add lemon zest, juice, and red pepper flakes. Cook until creamy.

Fold in cooked pasta and flaked salmon, adding reserved pasta water if needed to adjust thickness.

Serve immediately, garnished with parsley and lemon slices.