Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Step 2: Cook the Salmon : Pat salmon fillets dry with paper towels. Season both sides with salt, pepper, and paprika. In a large skillet, heat olive oil and butter over medium heat. Add the salmon fillets and cook for 3–4 minutes per side, until golden and flaky. Remove from the pan and set aside on a plate. Once slightly cooled, flake the salmon into large chunks using a fork.

Step 3: Make the Creamy Lemon Garlic Sauce : In the same skillet, melt 2 tablespoons of butter. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and heavy cream, stirring to combine. Add lemon zest, lemon juice, Dijon mustard, and Parmesan cheese. Simmer gently for 3–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water until you reach the desired consistency.

Step 4: Combine Pasta and Salmon : Add the cooked pasta to the sauce and toss gently to coat. Add the flaked salmon and fold it in carefully to avoid breaking it apart. Sprinkle in the chopped fresh parsley and toss again lightly.

Step 5: Serve : Serve hot in pasta bowls. Garnish with extra Parmesan, parsley, and a wedge of lemon.