Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 minutes. Drain and set aside.
While the pasta cooks, heat a tablespoon of butter in a large skillet over medium heat. Add the salmon chunks and cook for 3-4 minutes per side until they are golden and flaky. Remove the salmon from the pan and set aside.
In the same skillet, add another tablespoon of butter and sauté the minced garlic until fragrant, about 30 seconds, releasing a warm, garlic aroma.
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Let the sauce thicken slightly, about 2-3 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 2 minutes, stirring to combine with the sauce.
Gently fold in the cooked pasta and flaked salmon, mixing everything together until well coated and heated through, about 2 minutes.
Season with salt and freshly ground pepper to taste, adjusting the flavors as desired.
Transfer the pasta to a serving bowl or plate, drizzle with a little extra butter if desired, and serve hot.
