Preparation

• If using a whole salmon fillet, cut into strips. If using pre-cut salmon fillets, head to the next step.
• Pat salmon dry with a paper towel and score the salmon with a sharp knife, making slits so that the seasonings can penetrate. Add a squeeze of lemon on top and season with garlic powder, onion powder, smoked paprika, herbs de provence, and a sprinkle of salt and pepper.
• Add olive oil to a large nonstick skillet over medium heat. Warm for 3-4 minutes, then place the salmon in the skillet skin side down. Cook for about 5 minutes, until the salmon looks opaque along the sides. Flip and continue to cook for an additional 4-5 minutes, until it's no longer translucent and reaches an internal temperature of 145 degrees F.
• Remove the salmon from the pan and place onto a plate. Set aside.
• Add butter to the skillet. Once melted, add diced shallots and cook for 5 minutes until slightly softened. Then add garlic, herbs de provence, cajun seasoning, and thyme. Cook for 3 minutes, stirring constantly. Pour in the white wine and cook for 5 minutes, scraping the brown bits off the bottom of the pan. Then add flour and whisk together until a thick paste forms, about 3 minutes.
• Reduce heat to low and add heavy cream and cream cheese, cooking for about 7-10 minutes until the cream cheese is fully melted and the sauce begins to thicken. Add parmesan cheese, dijon mustard, lemon juice, fresh parsley, and lemon zest. Stir together until incorporated, then remove from heat.
• Cook pasta as per package instructions. Reserve a little pasta water to loosen the sauce if needed. Drain noodles, add to the garlic sauce, and toss to coat. Add reserved pasta water to thin the sauce if desired, then add salmon to the pasta. Garnish with fresh parsley and grated parmesan.