Season and Cook the Salmon: Pat the salmon fillets dry and season both sides with kosher salt and black pepper. In a large skillet over medium heat, sear the salmon for 3-4 minutes per side, or until cooked through and flaky.

Cook the Pasta: While the salmon is cooking, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Once al dente, drain and set aside.

Make the Cream Sauce: In the same skillet used for the salmon, melt the unsalted butter over medium heat. Pour in the dry white wine and let it simmer for 2-3 minutes, reducing slightly. Stir in the heavy cream and lemon zest, whisking to combine.

Add Spinach and Capers: Stir the baby spinach leaves into the cream sauce and cook for 2-3 minutes, just until the spinach wilts. Add the capers and continue stirring.

Combine Everything: Toss the cooked pasta into the cream sauce, making sure it’s evenly coated. Gently flake the cooked salmon and fold it into the pasta, being careful not to break it up too much.

Serve: Divide the creamy salmon pasta into bowls and serve immediately.