Bring a large pot of salted water to a boil over high heat. Cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season salmon with salt and pepper, then cook skin-side down for 4-5 minutes. Flip and cook for another 4-5 minutes. Remove from skillet and flake into bite-sized pieces.

In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 1 minute until fragrant. Add heavy cream and chicken broth, stirring to combine. Simmer until thickened, then stir in Parmesan until smooth.

Add spinach to the sauce and stir for about 2 minutes until wilted and bright green. Adjust seasoning as needed.

Gently fold in the flaked salmon and cooked pasta. Add lemon zest and juice, stirring to combine. Heat through for 1-2 minutes.

Serve immediately, garnishing with additional Parmesan and ground pepper to taste.