Preheat the oven to 400°F (200°C).
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
While the pasta cooks, place the salmon fillets on a large rimmed sheet pan.
Drizzle 1 tablespoon of olive oil over the salmon fillets. Season each fillet with garlic powder, dried Italian seasoning, salt, and black pepper.
On the same sheet pan, add the halved cherry tomatoes around the salmon. Drizzle the tomatoes with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Roast the salmon and tomatoes in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon and tomatoes roast, heat a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh baby spinach to the skillet and cook until wilted, about 2-3 minutes.
Add the cooked pasta to the skillet with the spinach and garlic. Stir in the lemon zest, lemon juice, and grated Parmesan cheese. Toss to combine and season with salt and pepper to taste.
Remove the salmon and tomatoes from the oven. Gently flake the salmon into large chunks with a fork.
Add the roasted cherry tomatoes and flaked salmon to the pasta mixture. Toss gently to combine all ingredients.
Sprinkle chopped fresh parsley over the pasta and serve immediately.