Cook the pasta according to the instructions on the package.

Cut the salmon into smaller pieces.

Peel and chop the garlic.

Heat up a pan with olive oil.

Sauté the salmon until it starts to color, then add garlic and spinach.

When the spinach has 'shrunk', add lobster stock, cream, and pasta water from the cooking.

Season with salt and pepper.

Drain the pasta and mix it into the sauce.

Grate down any desired amount of zest from the lemon, then cut the lemon in half and squeeze the juice over the pasta.

Stir and serve the pasta with grated Parmesan.