1. Preheat the oven to three hundred fifty degrees Fahrenheit and prepare a small rimmed baking pan with nonstick cooking spray then place the salmon fillets skin side down season evenly with salt and pepper and bake until just opaque and tender then set aside. Bring a large pot of water to a boil season generously with salt and cook the linguine until al dente then reserve a small amount of pasta water and drain. In a large high sided skillet melt the butter over medium heat add the garlic and cook until fragrant then pour in the heavy cream white grape juice or broth lemon zest remaining salt and pepper bring to a gentle boil reduce heat and simmer until slightly thickened. Lower the heat add spinach and capers then add the cooked pasta and toss gently until the spinach wilts and the pasta is coated adding pasta water if needed. Remove the skin from the salmon break the fish into large chunks fold into the pasta gently and serve immediately with lemon wedges if desired.