Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the drained diced tomatoes and cook for 3-4 minutes, stirring occasionally.
Stir in the chopped spinach and cook until wilted, about 2 minutes.
Pour in the heavy cream and add the Italian seasoning. Stir to combine and let simmer for 2-3 minutes.
Season the salmon fillets with salt and pepper. Place them in the skillet, spooning some of the sauce over the top. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the skillet and break it into bite-sized pieces. Add the cooked pasta to the sauce and toss to combine.
Serve the pasta topped with the salmon pieces, a sprinkle of grated Parmesan cheese, and fresh basil if desired.