Begin by bringing a large pot of salted water to a boil. Add the 12 oz of spaghetti and cook according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the spaghetti in a colander and set it aside.
While the pasta is cooking, season the 2 salmon fillets with 1 teaspoon of cracked black pepper and a pinch of salt. Heat 1 tablespoon of olive oil and 1 teaspoon of butter in a skillet over medium heat. Once hot, place the salmon fillets in the skillet, cooking for about 4-5 minutes on each side until golden brown and cooked through. Remove the salmon from the skillet and set aside to cool slightly.
In the same skillet, reduce the heat to low and add the zest and juice of 2 lemons. Stir for about a minute before adding 1 cup of heavy cream. Let the mixture simmer gently, stirring frequently, for about 5 minutes until it thickens slightly.
Flake the cooked salmon into bite-sized pieces and add it to the creamy lemon sauce. Gently mix in the drained spaghetti, adding reserved pasta water as needed to reach your desired sauce consistency. Season with 1 teaspoon of salt and adjust to taste.
Transfer the creamy lemon salmon pasta to serving plates or bowls. Garnish with 3 tablespoons of coarsely chopped parsley for a fresh touch. Serve immediately, and enjoy the symphony of flavors!
