Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the diced tomatoes (with their juices), chopped spinach, Italian seasoning, and red pepper flakes. Cook for 3-4 minutes until the spinach wilts.

Reduce the heat to low and pour in the heavy cream. Stir well to combine and let it simmer for 2-3 minutes.

Season the salmon fillets with salt and pepper. Place them in the skillet, spooning some of the sauce over the top. Cover and cook for about 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.

Remove the salmon from the skillet and break it into large chunks. Add the cooked pasta to the skillet and toss to combine with the sauce.

Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with more salt and pepper if needed.

Serve the pasta topped with chunks of salmon and garnish with fresh basil if desired.