Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.

Heat a drizzle of oil in a frying pan over medium heat. Fry the salmon fillets for about 3–4 minutes per side, until golden brown and cooked through. Remove the salmon from the pan and let it cool briefly.

Flake the salmon into large pieces with two forks and set aside.

Finely chop the onion and garlic.

Use the same pan and add a little more oil if needed. Sauté the onion and garlic for 2–3 minutes until soft and translucent.

Add the heavy cream and lemon juice to the pan, bring to a gentle simmer, and let the sauce thicken for a few minutes. Season with salt and pepper.

Stir the spinach into the sauce and let it wilt.

Add the cooked pasta to the sauce and mix well so the pasta absorbs the sauce.

Add the salmon pieces and gently mix so the salmon is distributed without falling apart completely.

Divide the pasta among plates and sprinkle with grated Parmesan cheese and finely chopped parsley. Serve immediately.