Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and toss with 1 tbsp olive oil to prevent sticking. Set aside.

Step 2: Cook the Salmon : Pat salmon fillets dry with paper towels. Season with salt, pepper, and garlic powder. Heat olive oil and butter in a large skillet over medium-high heat. Add the salmon, skin-side down if applicable, and cook for 4–5 minutes per side until golden and flaky. Remove from skillet and set aside on a plate.

Step 3: Prepare the Lemon Basil Parmesan Cream Sauce : In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté for 30 seconds until fragrant. Pour in heavy cream and broth, stirring to combine. Simmer gently for 3–4 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth. Add lemon zest, lemon juice, and chopped basil. Stir to combine. Taste and adjust with salt and pepper.

Step 4: Combine Everything : Add cooked pasta to the skillet and toss until well coated in the sauce. Flake the cooked salmon into large chunks and gently fold into the pasta. Let it warm through for 1–2 minutes. Garnish with extra basil and a sprinkle of Parmesan.