Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the salmon on the prepared baking dish and rub with a little olive oil and season with salt and pepper, to taste. Bake for 12-15 minutes or until salmon is almost opaque. Make sure not to overcook it.

Cook penne in salted water according to package directions. Before draining, reserve ½ cup of pasta water.

Heat butter in a large deep saute pan over medium heat. Add garlic and shallots, and cook for about 1 minute, stirring constantly, until fragrant and softened. Do not let the garlic and shallots brown.

Add cream, broth, and red pepper flakes. Bring to a simmer and then reduce heat to medium-low. The mixture will be very liquidy.

Add parmesan cheese ½ cup at a time, stirring well after each addition. Fold in sundried tomatoes, artichokes, spinach, and lemon zest—season with salt and pepper to taste. Cook for about 1-2 minutes or until spinach is just wilted and sauce thickened.

Stir in cooked pasta. If desired, add some of the reserved pasta water if you like a looser sauce. Keep in mind the pasta will absorb a lot of the sauce. Taste for salt and pepper, and add more if needed.

Using a fork or a spatula, break the salmon into large chunks and gently fold into the paste. Serve immediately garnished with lemon wedges and Parmesan cheese.