1-Preheat the oven to 350°F (175°C) and bring a large pot of water to a boil. Spray a small rimmed baking pan with nonstick cooking spray.

2-Place salmon fillets skin side down in the pan. Season with half of the salt and pepper. Bake for 14 to 16 minutes until the salmon is nearly opaque and reaches an internal temperature of 145°F (63°C).

3-Add a large pinch of salt to the boiling water and cook linguine according to package directions until al dente.

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

5-Add heavy cream, white wine, lemon zest, and remaining salt and pepper to the skillet. Bring to a boil, then reduce heat and simmer for 5 to 6 minutes, stirring frequently, until the sauce thickens. Lower heat to low.

6-Stir in spinach and capers. Drain pasta and add it to the skillet over the spinach mixture. Cook on low heat for 1 to 2 minutes, tossing frequently until spinach wilts.

7-Remove salmon from oven, discard skin, and break salmon into large chunks. Place on top of the pasta. Serve with lemon wedges if desired.