Garlic Olive Oil Spaghetti with Seared Salmon

Steps

1. Slice the garlic, chop the parsley, zest the lemon before juicing it, and pat the salmon dry so everything is ready before cooking.
2. Bring the water to a boil in a large pot and add half of the salt.
3. Season the salmon on both sides with one quarter of the remaining salt and the black pepper.
4. Add the pasta to the boiling water and cook until al dente, about 9 minutes; scoop out 1 cup of the pasta water, then drain.
5. While the pasta cooks, heat one third of the olive oil in a large skillet over medium-high heat. Sear the salmon skin side up for 4 minutes, flip and cook 3 to 4 minutes more, until it flakes and reaches 145°F (63°C). Move it to a plate.
6. Lower the heat to medium-low, add the remaining two thirds of the olive oil and the garlic, and cook gently until pale golden, about 2 minutes. Stir in the red pepper flakes.
7. Add the drained pasta, half of the reserved pasta water, the lemon zest, the lemon juice and the rest of the salt. Toss until glossy, adding more pasta water a splash at a time if it looks dry.
8. Toss in the parsley and the parmesan, divide into 4 bowls and top each with a portion of salmon, broken into large flakes.