While the salmon is cooking, prepare the pasta. Heat the oil in a large non-stick skillet over medium heat. Add chopped onions and cook for 2-3 minutes. Add the minced garlic and sun-dried tomatoes. Cook for 1 minute. Then, whisk in the flour.
Add the broth, lemon juice, zest, Italian seasoning, paprika, parsley, and basil. Let it bubble for 2 minutes.
Whisk in the full-fat coconut milk. Reduce the heat to medium-low and simmer the sauce for 7-10 minutes, until it thickens up slightly.
Mix in the spinach and stir until the spinach wilts. Season the mixture with salt and pepper to your taste.
Add the cooked pasta to the sauce and cook for a couple of minutes more, just until heated through.
Once the salmon is done cooking, remove it from the oven. Flake the salmon with a fork and once the pasta is hot, stir in the chunks of salmon. (Alternatively, you can leave the salmon whole and place it on top of the pasta.)
Remove the pasta from the heat. Garnish with freshly chopped parsley, sliced lemon wedges, basil, red crushed pepper flakes, and freshly ground pepper if desired. Serve immediately and enjoy!