Bring a large pot of water to a boil. Lightly salt the boiling water, fold in the pasta and cook until al dente, according to package directions, about 8 minutes.
Heat the extra-virgin olive in large pan over medium-low heat, add the salmon and garlic, anfollowed by the spinach leaves, and sautée for 2 minutes or until cooked through, adding a little pasta water if necessary, then season with sea salt and black pepper to taste.
Drain the pasta al dente, add it to the pan with the salmon, and sautée all the ingredients for one more minute.
Remove the pan from the heat, stir in the creme fraiche, lemon zest and chopped parsley.
Season with freshly cracked black pepper and serve immediately.