Peel the shallots and garlic and finely dice them. Rinse the salmon under cold running water, pat dry, and cut into bite-size cubes. If necessary or desired, you can remove the skin first.

Bring a pot of water to a boil. Once boiling, lightly salt the water, add the pasta, and cook according to the package instructions.

Meanwhile, heat the oil in a pan. Add the salmon and sear on all sides for about 2–3 minutes. Then remove the salmon from the pan and set aside. It should not be fully cooked yet; it should still be raw in the center—about medium to medium-rare.

Add the diced shallots and garlic to the pan and sauté in the remaining fat until translucent. Once the shallots are translucent, add the spinach. Reduce the heat slightly and stir in the cream cheese.

Drain the pasta, reserving some of the pasta water, or remove the pasta from the water and add it directly to the sauce. Add about ¼–⅓ cup (60–80 ml) of the reserved pasta water and stir well. Stir in the Parmesan, and season the pasta with a little lemon zest, lemon juice, salt, and pepper. Finally, return the salmon to the pan and gently mix it in.