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Cook the penne pasta according to package instructions.
In a large skillet, heat olive oil over medium-high heat.
Add the salmon fillets and season with Lemon Butter Garlic, Blackened, and Complete Seasoning.
Cook the salmon for 3-4 minutes per side, or until cooked through.
Remove the salmon from the skillet and set aside.
In the same skillet, melt the butter and garlic butter over medium heat.
Add the halved grape tomatoes, chopped green onions, and minced garlic. Sauté for 2-3 minutes.
Pour in the heavy whipping cream and stir to combine.
Add the cooked penne pasta and spinach to the skillet. Toss to coat.
Squeeze fresh lemon juice over the pasta.
Flake the cooked salmon and add it to the skillet, gently tossing to combine.
Garnish with chopped parsley before serving.