Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with nonstick cooking spray.

Place the salmon skin-side down on the prepared baking sheet. Drizzle with olive oil and lemon juice, then season with the all-purpose seasoning.

Bake for 12 to 15 minutes, or until the thickest portion reaches 135 to 140 degrees F.

Meanwhile, cook the linguine according to package directions. Reserve 1 cup of pasta water before draining.

Melt the butter in a large skillet over medium heat.

Add the shallot and cherry tomatoes. Cook for 3 to 5 minutes, stirring occasionally, until the shallot softens and the tomatoes begin to release their juices.

Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the heavy cream, white wine, and all-purpose seasoning. Bring to a gentle simmer and cook for 5 minutes, or until slightly thickened.

Stir in the spinach and Parmesan cheese. Cook until the spinach wilts.

Add the cooked linguine and toss to coat. Add reserved pasta water a little at a time until the sauce reaches the desired consistency.

Stir in the lemon zest.

Remove the skin from the salmon and break it into large chunks.

Gently fold the salmon into the pasta and serve immediately with lemon wedges, if desired.