Instructions

• Bring a large pot of water to a boil. Add the 12 oz spaghetti and the 1/4 teaspoon salt; cook until al dente according to package directions. When done, reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
• While the water is heating (or while the pasta cooks), cut the 2 salmon fillets into bite-sized pieces. Season the salmon evenly with the 1/2 teaspoon cracked black pepper.
• Zest one of the 2 lemons and set the zest aside. Cut both lemons in half and juice them. Reserve the juice of 1/2 lemon to squeeze over the cooked salmon; set aside the remaining 1 1/2 lemons' juice for the sauce.
• Heat a large nonstick skillet over medium-high heat. Add the 1 teaspoon butter and 1 tablespoon olive oil; heat until the butter has melted and begins to foam.
• Add the salmon pieces in a single layer (work in batches if they crowd the pan). Cook undisturbed about 1.5–2 minutes, flip, and cook another 1–2 minutes until a light crust forms and the salmon is almost cooked through.
• Transfer the salmon to a warmed plate, squeeze the reserved 1/2 lemon juice over it, tent with foil, and set aside.
• Pour the 1 cup heavy cream into the same skillet. Add the reserved lemon zest and the juice of the remaining 1 1/2 lemons. Bring to a gentle simmer over medium heat and cook, stirring occasionally, about 2 minutes until the sauce thickens slightly.
• Stir in 1/4 cup of the reserved pasta cooking water to loosen the sauce. Return the drained pasta to the skillet and toss gently to coat; add more reserved pasta water, a tablespoon at a time, if the sauce needs to be thinner.
• Gently fold the cooked salmon into the pasta and sauce to warm through, taking care not to break up the pieces.
• Divide the pasta among plates and sprinkle with the 3 tablespoons coarsely chopped parsley. Serve immediately.