Bring a large pot of salted water to a boil and then cook the pasta according to package directions.

Heat a large non-stick skillet to medium heat and add a splash of olive oil.

Season the salmon generously with sea salt and pepper, then place on the heated skillet.

Cook the salmon for 2-3 minutes per side (depending on thickness) then remove from the skillet and flake.

Add the wine to the skillet, and using a wooden spoon release any bits that are stuck to the pan. Let the wine cook until it reduces.

Add the cooked pasta to the skillet, then the pesto, then squeeze the fresh lemon over in. Top with the spinach, then toss until the leaves have brightened and just wilted.

Serve with salmon topped over it, slices of lemon and parmesan cheese.