In a large, deep braising pan, add the puck of Boursin cheese. Drizzle the olive oil at the bottom of the pan, around the cheese. Add the salmon on one side and pack the spinach into the opposite side.

Add the tomatoes all around the pan, followed by garlic, capers, and seasonings (and add the wine if using). Cover with the lid and place in the oven for 25 minutes.

While the ingredients are baking, bring a large pot of water to boil and cook the pasta to al dente according to the package instructions. Reserve a 1/2 cup of pasta water.

Remove the pan from the oven and use a large fork to break up some of the tomatoes (leaving some whole), mash the boursin cheese, and flake the salmon into chunks. Add the drained pasta to the pan with the other ingredients. Toss the pasta until it's evenly incorporated with the toppings and pan sauce.

Grate the zest of one lemon over the top of the pasta, then squeeze in the juice. Add in the parmesan cheese and toss it with the pasta. Use a little pasta water if needed.

Finish off with extra red pepper flakes and cracked pepper.