Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup of pasta water, then drain.

Season the salmon: Pat the salmon dry. Season both sides with salt and pepper. If it’s a large fillet, cut it into two or three pieces for easier handling.

Sear the salmon: Heat olive oil in a large skillet over medium-high. Place salmon skin-side down and cook 3–4 minutes until the skin crisps. Flip and cook another 2–3 minutes, depending on thickness, until just cooked through. Transfer to a plate and rest.

Flake the salmon: When cool enough, peel off the skin and gently flake the fish into bite-size pieces. Avoid over-flaking so it doesn’t break down in the sauce.

Make the garlic butter base: Reduce heat to medium. In the same skillet, add butter. When melted and foamy, add minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant. Do not brown the garlic.

Deglaze: Pour in white wine (if using). Scrape up browned bits. Simmer 1–2 minutes to reduce slightly. Add stock and simmer another minute.

Create the sauce: Stir in lemon zest and juice. If using cream, add it now. Simmer gently for 1–2 minutes to marry flavors.

Add pasta and Parmesan: Toss pasta into the skillet with the sauce. Add Parmesan and a splash of reserved pasta water. Toss until glossy and lightly thickened, adding more water as needed for a silky coating.

Add greens (optional): Fold in spinach or peas. Cook 1–2 minutes until wilted or warmed through.

Fold in salmon: Gently add the flaked salmon. Toss carefully to avoid breaking it up too much. Taste and adjust salt, pepper, and lemon.

Finish and serve: Sprinkle with parsley. Serve hot with extra Parmesan and a squeeze of lemon.