Preheat oven to 350℉.

Spray a rimmed baking sheet with nonstick cooking spray and place salmon, skin side down, on the prepared sheet.

Drizzle the salmon with olive oil and 2 tablespoons of lemon juice. Sprinkle evenly with All Purpose Seasoning.

Bake for 12-15 minutes or until the internal temperature of the salmon reaches 145℉.

Meanwhile, prepare pasta according to package directions. Reserve 1 cup of pasta water.

While the pasta and salmon is cooking, add the butter to a large skillet with high sides.

Heat over medium heat until the butter melts. Add the shallots and cherry tomatoes and cooking for 3-5 minutes or until the shallots are softened. Add the garlic and cook for 30 seconds longer.

Stir in the heavy cream, white wine, lemon zest and 1/2 teaspoon All Purpose Seasoning.

Bring the sauce to a boil and reduce the heat to simmer. Cook for 5 minutes or until the sauce has thickened slightly.

Add the spinach and parmesan cheese and stir until the spinach has wilted.

Stir in the pasta and toss until completely coated in the sauce. If the sauce needs to be thinned at all, slowly add the reserved pasta water until the sauce reaches the desired consistency.

Remove the skin from the prepared salmon and break it into chunks. Gently toss the salmon in with the pasta.