Boil a large pot of salted water. Cook penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.

While pasta cooks, pat salmon cubes dry and season generously with salt and pepper.

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add salmon and sear for 2-3 minutes per side until golden brown. Remove salmon and set aside.

Reduce heat to medium. Add remaining 1 tbsp butter to the same skillet. Sauté minced garlic for 1 minute until fragrant.

Pour in heavy cream and lemon juice. Simmer gently for 3-5 minutes until slightly thickened.

Reduce heat to low. Stir in parmesan cheese until melted and smooth. Add spinach and stir until wilted.

Add the cooked pasta and seared salmon back into the skillet. Toss gently to coat in the sauce. Add reserved pasta water if needed to adjust consistency.

Garnish with fresh parsley and extra black pepper. Serve immediately.