1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, drain, and set aside. 2. Meanwhile, season salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook salmon for 3–4 minutes per side, until just cooked through. Remove and flake into large pieces. 3. In the same skillet, add garlic and sauté for 30 seconds. Pour in broth, scraping up any browned bits. Reduce heat and stir in cream, Parmesan, and red pepper flakes. Simmer gently 2–3 minutes until slightly thickened. 4. Add spinach to the sauce and cook just until wilted. Toss in cooked pasta and flaked salmon, adding reserved pasta water if needed. Taste and adjust seasoning. 5. Serve warm with a squeeze of lemon and garnish with extra Parmesan if desired.