Instructions

• Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Remember to reserve about a cup of pasta water before draining.
• While the pasta is cooking, heat the olive oil and butter in a skillet over medium heat. Season the salmon fillets with cracked black pepper and a pinch of salt. Place the salmon in the skillet and cook for about 3-4 minutes on each side until golden brown and cooked through. Once done, remove the salmon from the skillet and set it aside.
• In the same skillet, reduce the heat to low and add the heavy cream. Stir in the juice and zest of the lemons, allowing the flavors to meld together. If the sauce is too thick, gradually add some reserved pasta water until you reach the desired consistency.
• Flake the cooked salmon into bite-sized pieces and return it to the skillet with the creamy sauce. Add the drained spaghetti, tossing everything together until well coated. Finish with a sprinkle of salt and the chopped parsley for a bright touch.