Preheat oven to 350 degrees F and heat a large pot of water to boiling on the stove. Spray a small rimmed baking pan with nonstick spray.

Place salmon, skin side down, on the prepared pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the oven and bake for 16 to 18 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.

Meanwhile, add a large pinch of salt to the pot of boiling water and cook linguine according to package instructions for al dente.

While pasta is cooking, heat butter in a large high-sided skillet over medium heat. Add garlic and cook for 1 minute, stirring constantly.

Add cream, wine, lemon zest, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook for 5 to 6 minutes or until the mixture is thickened to a thin sauce consistency, stirring frequently.

Reduce heat to low. Add spinach and capers to the skillet. Drain pasta and add to the skillet on top of spinach. Cook over low heat for 1 to 2 minutes, tossing frequently, or until spinach is just wilted.

Remove salmon from the oven. Slip a spatula between salmon skin and flesh to remove skin; discard skin and break salmon into large chunks over pasta. Serve garnished with lemon wedges for squeezing over pasta, if desired.