Preparation Steps

• If using a whole salmon fillet, cut into strips. If using pre cut salmon fillets, head to the next step.
• Pat salmon dry with a paper towel and score the salmon with a sharp knife to allow seasonings to penetrate. Squeeze lemon juice on top, then season with garlic powder, onion powder, smoked paprika, herbs de provence, and sprinkle with salt and pepper.
• Heat olive oil in a large nonstick skillet over medium heat for 3-4 minutes. Place salmon skin side down and cook for about 5 minutes until opaque along the sides. Flip and cook an additional 4-5 minutes until it releases easily from the pan and reaches an internal temperature of 145°F.
• Remove salmon from the skillet and set aside.
• Add butter to the skillet. Once melted, add diced shallots and cook for 5 minutes until slightly softened. Add garlic, herbs de provence, cajun seasoning, and thyme, and continue to cook for 3 minutes while stirring constantly. Pour in the white wine and cook for 5 minutes, scraping the bottom of the pan to incorporate flavors. Add flour and whisk until a thick paste forms.
• Reduce heat to low and add heavy cream and cream cheese. Cook for about 7-10 minutes until cream cheese is melted and sauce thickens. Stir in parmesan cheese, dijon mustard, lemon juice, parsley, and lemon zest.
• Cook pasta as per package instructions. Reserve a little pasta water. Drain and add noodles to the garlic sauce, tossing to coat. Add reserved pasta water to thin the sauce if needed, then add salmon to the pasta. Garnish with fresh parsley and grated parmesan.