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1. Start by bringing a large pot of salted water to a boil.
2. Once the water is boiling, add the fettuccine or spaghetti. Cook according to the package instructions until al dente, usually around 8-10 minutes.
3. While the pasta is cooking, reserve about 1 cup of the pasta water, then drain the rest and set the pasta aside. Toss it with a little olive oil to prevent it from sticking together.
4. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
5. Season the salmon fillets generously with salt and pepper on both sides.
6. Once the oil is hot, carefully place the salmon fillets in the skillet, skin-side down if they have skin. Cook for about 4-5 minutes without moving them for a nice sear.
7. Using a spatula, gently flip the salmon fillets and cook for another 3-4 minutes, or until they are cooked through and flake easily with a fork. Remove the salmon from the skillet and set aside on a plate. Cover with foil to keep warm.
8. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds, stirring constantly to prevent burning.
9. Pour in the chicken or vegetable broth, scraping the bottom of the skillet to deglaze and incorporate any flavorful bits left from the salmon. Let it simmer for about 2-3 minutes.
10. Next, add the heavy cream to the skillet. Stir well to combine and let it simmer for another 3-4 minutes until it thickens slightly.
11. Stir in the grated Parmesan cheese and dried Italian herbs. Mix until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
12. Add the chopped spinach and lemon juice to the sauce, stirring until the spinach wilts and everything is well combined.
13. Add the drained pasta to the skillet with the creamy garlic sauce. Toss gently to coat the pasta evenly with the sauce.
14. If the pasta seems dry, add a little more of the reserved pasta water until you achieve a creamy consistency that clings to the noodles.
15. Flake the cooked salmon into large pieces and gently fold it into the pasta, being careful not to break it up too much.
16. Taste the pasta and adjust the seasoning with more salt, pepper, or lemon juice if needed.
17. Plate the creamy garlic salmon pasta in generous portions and garnish with freshly chopped parsley.
18. For an extra touch, sprinkle some additional Parmesan cheese on top before serving.

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