Nonstick cooking spray
2 salmon fillets
1 teaspoon kosher salt, divided, plus more for pasta water
1/2 teaspoon ground black pepper, divided
12 ounces linguine
2 tablespoons unsalted butter
3 garlic cloves, minced
1-1/4 cups heavy cream
1/2 cup dry white wine
1 teaspoon grated lemon zest
5 ounces baby spinach
2 tablespoons capers
Lemon wedges, for garnish (optional)
Preheat oven to 400 degrees F. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 12 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.
Meanwhile, in large pot of boiling salted water, cook linguine according to package instructions.
Meanwhile, heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.
Drain linguine and add to skillet. Stir in spinach and capers and cook over low heat 1 to 2 minutes or until spinach is just wilted.
Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; break into large chunks over linguine. Serve garnished with lemon wedges, if desired.