Preheat the oven to 180°C. Drizzle a little of the olive oil into the bottom of a baking dish, then add the salmon fillets, garlic and herb cream cheese, halved tomatoes, spinach and chopped garlic. Squeeze over the juice of half a lemon, then sprinkle over the paprika, Cajun seasoning, chilli flakes, garlic granules, salt and black pepper. Drizzle over the remaining olive oil and bake for 20 minutes, or until the salmon is cooked through and the tomatoes have softened.
Meanwhile, cook the linguine in a pan of salted boiling water according to the packet instructions. Before draining, reserve 100ml of the pasta water.
Remove the salmon from the baking dish and set aside. Stir the cream cheese, tomatoes and spinach together to create a sauce. Gradually stir in the reserved pasta water until the sauce reaches your desired consistency. Add the Parmesan and stir until combined, then toss through the cooked linguine until evenly coated.
Divide the pasta between two bowls and top each with a salmon fillet. Finish with extra Parmesan, chilli flakes and freshly chopped parsley.
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