Bring a large pot of salted water to a boil. Add the 8 oz of bowtie pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
While the pasta cooks, pat the salmon fillets dry and season both sides with salt and pepper. Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Add the salmon fillets and cook for about 4-5 minutes on each side until they are golden and cooked through. Remove from the pan and set aside.
In the same skillet, reduce heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant. Toss in the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften.
Add the fresh lemon juice, lemon zest, and chopped dill to the skillet. Stir well to combine and let it simmer for 1-2 minutes. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
Add the cooked bowtie pasta and fresh spinach to the skillet. Gently toss everything together until the spinach wilts and the pasta is well coated in the lemon dill sauce. Break the salmon fillets into large flakes and fold them into the pasta carefully, keeping the salmon intact as much as possible.
Divide the Lemon Dill Salmon Bowtie Pasta onto plates. Optionally, sprinkle with freshly grated Parmesan cheese for an extra layer of flavor. Enjoy immediately while warm and fragrant.
