Preheat oven to 350 degrees F and heat large pot of water to boiling on stove for your pasta. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and Tony’s. Transfer to oven and bake 14 to 16 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.

Add cream, wine, lemon zest and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low. Add spinach and capers to skillet. Drain pasta and add to skillet on top of spinach. Cook over low heat 1 to 2 minutes, tossing frequently, or until spinach is just wilted.

Discard skin and break salmon into large chunks over pasta. Serve garnished with lemon wedges for squeezing over pasta, if desired.