Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, drizzling with olive oil to prevent sticking.

While the pasta cooks, season the salmon fillet with salt and pepper. Make sure each side is well coated for maximum flavor.

In a skillet, heat a bit of olive oil over medium heat. Add the salmon and cook for about 4-5 minutes on each side, or until it’s golden and flakes easily with a fork. Remove from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Add minced garlic, sautéing for 1-2 minutes until fragrant and slightly golden—be careful not to burn it!

Pour in the heavy cream, stirring to combine with the garlic and butter. Let it simmer gently for about 3-5 minutes until it starts thickening.

Stir in grated Parmesan cheese until melted and incorporated. Add lemon juice to brighten the flavors, and season with salt and pepper to taste.

Flake the cooked salmon into bite-sized pieces, then add it and the cooked pasta to the creamy sauce. Toss gently to combine, ensuring everything is well coated and heated through.

Divide the pasta into bowls and garnish with fresh dill or parsley if you like. Enjoy each creamy, flavorful bite!