1. Drizzle the salmon with olive oil, season with salt, pepper, and red pepper flakes. 2. Sear the salmon skin-side down for 4 to 5 minutes, turn it over and cook for 3 to 4 minutes, then remove it from the pan.
3. Cook the pasta according to the package instructions, reserving 250 ml (1 cup) of the cooking water.
4. Sauté the garlic in olive oil for 1 to 2 minutes over medium heat.
5. Add the stock, simmer for 2 to 3 minutes; stir in the cream and cook for 3 to 4 minutes.
6. Add the lemon juice and zest, the Parmesan cheese, and season the sauce.
7. Toss the pasta with the sauce and adjust the consistency with the reserved pasta water.
8. Gently fold in the flaked salmon, garnish, and serve hot.
Preparation time: 10 minutes
Calories: 600-650
