Preheat oven: Set your oven to 400°F (200°C) and allow it to fully heat.
Combine ingredients: In a large baking dish, combine the cubed salmon, halved cherry tomatoes, baby spinach, minced garlic, cubed feta, and olive oil. Season generously with Italian seasoning, salt, and black pepper, then gently toss everything together.
First bake: Cover the baking dish tightly with foil and bake for 20 minutes, allowing the salmon to partially cook and the vegetables to soften.
Second bake: Remove the foil and bake uncovered for another 10 minutes, or until the salmon is cooked through and the tomatoes are soft and lightly roasted at the edges.
Cook pasta: Bring a large pot of salted water to a boil and add your pasta. Cook according to package directions until al dente, usually 8-12 minutes. Drain and set aside, reserving a splash of pasta water if needed.
Create the sauce: Remove the baking dish from the oven and gently mash the roasted tomatoes and feta cheese together using the back of a spoon, creating a creamy, chunky sauce. Gently stir everything until well combined.
Combine with pasta: Add the cooked pasta directly to the baking dish and toss gently until every strand is coated in the creamy sauce. If the mixture seems too thick, add a tablespoon or two of reserved pasta water.
Serve warm: Divide the pasta among bowls or plates and serve immediately while the flavors are at their peak.
