Season the salmon with salt, pepper, and ½ tsp chopped dill. Bake for 15 minutes or until it's 145 degrees.
(While the salmon is baking) Boil the water and cook the pasta in a separate pot.
Saute the garlic in olive oil over medium heat until fragrant. Add the vegetable broth, white wine, chives, dill, salt, pepper, lemon juice, and zest. Let it simmer for 5 minutes. Stir in the cream.
Remove the salmon from the oven and cut it into chunks. Add the salmon to the pan. Drain the pasta and put the noodles into the pan too. Add the spinach at the last minute. Toss to combine.