Preparation
For the sauce, mix cream cheese for creaminess with half the lemon (zest and juice) for zing. Season well and set aside.
Heat a dash of oil in a large frying pan and gently fry the onion and garlic together for 10 minutes, until soft and fragrant. Meanwhile, bring a pan of salted water to the boil and cook the pasta according to pack instructions.
Add the green beans to the frying pan and cook for 1 minute, then add spinach for bulk in batches, wilting as it goes. When the pasta is ready, drain and reserve a measuring jug of the pasta water.
Return the pasta to the saucepan and stir through the cheese mix and salmon for richness, loosening with the remaining lemon juice and a little pasta water until all the pasta is coated. Stir through the greens, mix well and serve garnished with lemon zest.