Preheat your oven to 350°F and bring a large pot of water to a boil. Spray a small, rimmed baking pan with nonstick spray.

Place the salmon, skin side down, on the prepared pan. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 16-18 minutes, until nearly opaque and the internal temperature reaches 145°F.

Salt the boiling water generously and cook the linguine according to the package instructions for al dente.

While the pasta cooks, melt the butter in a large, high-sided skillet over medium heat. Add garlic and sauté for 1 minute, stirring constantly.

Stir in the cream, lemon zest, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then reduce heat to medium and simmer for 5-6 minutes until thickened. Lower the heat to a gentle simmer.

Add the spinach and capers to the sauce. Drain the pasta and toss it into the skillet, stirring gently until the spinach wilts.

Take the salmon out of the oven, separate the skin, and break the salmon into chunks. Add it to the pasta mixture.

Serve with lemon wedges, if desired.