Pasta with Creamy Salmon Sauce

Rinse salmon, pat dry, chop, sprinkle with lemon juice and season with salt and pepper. Heat fish stock in a saucepan. Dissolve saffron in 1 tablespoon hot water, add to the saucepan and mix. Add lemon zest, heavy cream and dill to the saucepan, stir and season with salt and pepper. Simmer over low heat until broth thickens. Remove pot from heat, add fish pieces, cover and let rest for 4 minutes. Cook pasta according to package directions in a pot with plenty of salted water and drain.Arrange pasta on plates, Drain spinach and mingle with pasta on plates. Cover with salmon sauce and serve garnished with remaining dill.