Start by boiling a big pot of salted water and cook your pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

Season the salmon fillets with salt and pepper.

In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the salmon skin-side down and cook for about 4-5 minutes on each side until crispy outside and tender inside. Remove salmon from the skillet and let rest.

In the same skillet, reduce heat to medium-low and add the remaining tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1 minute.

Slowly stir in the heavy cream and allow it to bubble and thicken. Add the Parmesan cheese, mixing well, and season with salt and pepper. If too thick, add reserved pasta water gradually until desired consistency is reached.

Return the drained pasta to the skillet with the sauce, tossing to coat every strand. Flake the salmon into large chunks and gently fold into the pasta.

Scoop the pasta onto plates and add extra Parmesan if desired. Serve and enjoy the smiles!