I love this spring pasta. It's so fresh and luscious all at once with the cream and silky texture of the fish balanced beautifully by the lemon and capers. I've used casarecce pasta for this, because the shape just gives the dish a lovely, home-style feel. If you like a bit of heat, it's great with a sprinkling of chilli flakes, too.
Place a saucepan of salted water on the stove and bring to the boil in preparation for step 3. Peel and crush garlic. Slice broccolini into 1cm pieces. Zest lemon. Roughly chop capers. Roughly chop baby spinach leaves.
Heat oil in a frypan over medium-high heat. Sprinkle salmon with salt and pepper and cook, skin-side down, for 4–5 minutes or until golden brown and crisp. Turn and cook for a further 4 minutes or until just cooked through. Set aside on a plate.
Once water is boiling, add pasta and cook for 11 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water. While pasta is cooking, continue with step 4.
Melt butter in frypan used to cook salmon over medium heat until bubbling. Add broccolini and a pinch of salt and pepper and cook for 1–2 minutes or until just tender. Add garlic, capers and lemon zest and stir for 30 seconds or until fragrant.
Add chopped spinach and cook for 30 seconds or until just wilted. Add pasta, reserved pasta water and cream to pan and stir until pasta is well coated.
Cut lemon into wedges. Flake salmon, discarding skin, and stir through pasta. Divide pasta between bowls and serve with lemon wedges.