Heat a large pot of lightly salted water to a boil. Toss in the pasta and cook until al dente, about 9 min.
In the meantime, heat the olive oil in a large skillet over med-low heat. Add in the shallots and sautee' until soft.
Fold the tomatoes in, season with salt, pepper and a pinch of sugar. Cook for about 5 mins, stirring every now and then.
Add chopped salmon into the pan and stir-fry for 2 mins. Add in basil and spinach leaves and cook for 4 more mins, or until the greens soften and the salmon is cooked through.
Drain pasta and toss into the pan with the other ingredients.
Add freshly grated lemon zest. mix all ingredients together and remove from the heat.
Season with extra freshly cracked black pepper and serve immediately.