Cook rotini pasta according to package instructions, about 8-10 minutes, until al dente. Drain and cool under cold running water.

In a large mixing bowl, combine cooled pasta with sliced cucumber, spinach, dill, and lemon juice. Toss gently to combine.

Drizzle vinaigrette over the salad and mix thoroughly for even coating.

Gently fold in cooked salmon, ensuring it remains intact.

Serve immediately or refrigerate for up to two hours to allow flavors to meld.