Preheat your oven to 400°F (200°C). In a baking dish, place the salmon fillet and the block of cream cheese in the center.
Slice the top off the head of garlic. Add the garlic, fresh spinach, and cherry tomatoes around the salmon and cream cheese in the baking dish.
Season everything with salt, black pepper, paprika, and Italian seasoning. Squeeze the juice from half a lemon over the top, then drizzle generously with olive oil.
Bake in the preheated oven at 400°F for 12 to 15 minutes, or until the salmon is cooked through and the tomatoes have burst.
While the salmon is baking, boil a large pot of salted water and cook the pasta according to package instructions. Drain and set aside.
Remove the baking dish from the oven. Carefully squeeze the roasted garlic cloves out of their skins into the dish. Use a fork to flake the salmon and mash the cream cheese, tomatoes, and garlic together until it forms a creamy sauce.
Add the cooked pasta to the baking dish and toss well until the pasta is completely coated in the creamy salmon sauce. Serve immediately.
Cook it hands-free.
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