Place a pot filled with water over high heat. Add the butter to a saute pan over medium high heat. Season the salmon with salt and pepper. Place the salmon skin side up into the pan and cook for 3 minutes.
Flip the salmon and cook for another 5 minutes.
Remove from heat and flake the salmon off of the skin. It’s ok if the salmon isn’t fully cooked through, it will cook more when added back to the sauce.
By now, your water should be boiling. Add the pasta and cook according to package directions. Add the cream to a large saute pan over medium heat. Bring to a low simmer and add the parsley, stirring constantly.
Add the salmon and mix to combine.
When the pasta is finished cooking, drain and add to the cream mixture, mixing to coat.
Top with fresh parsley and freshly grated Parmesan and serve.
Notes
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