Rinse the fresh spinach under cold water, mince the garlic, and squeeze the juice from the lemon.

In a large pot of boiling salted water, cook the spaghetti or penne until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water before draining.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Carefully add the salmon fillets to the skillet, seasoning with salt and pepper. Cook for about 5 minutes on each side until golden and flaky.

Gently stir in the cooked pasta, spinach, and crumbled feta. Gradually add reserved pasta water while tossing until combined.

Drizzle lemon juice over the pasta, toss again, and serve hot.