Step 1

Bring a large pot of water to boil and then add a generous amount of salt.

Step 2

Add the spaghetti and cook until al dente.

Step 3

Once the pasta has cooked, reserve a cup of the cooking water and drain.

Step 4

Cut the salmon into bite-sized pieces and season with salt and black pepper.

Step 5

Melt the butter and olive oil in a large nonstick pan or skillet over medium-high heat.

Step 6

Add the salmon and sauté for 2 minutes over high heat until a crust has formed and the salmon is almost cooked.

Step 7

Remove the salmon to a warmed plate, squeeze over the juice of half a lemon, add the black pepper, tent it with foil and set aside.

Step 8

Pour the heavy cream into the skillet the salmon was cooked in.

Step 9

Add the zest of one lemon and the juice of the remain 1 1/2 lemons.

Step 10

Bring to a simmer and cook for 2 minutes until thickened.

Step 11

Season with salt.

Step 12

Add 1/4 cup of the pasta cooking water to the sauce and allow to simmer.

Step 13

Add in the drained pasta and stir gently to coat the pasta in the sauce.

Step 14

Add more cooking water if required.

Step 15

Stir in the cooked salmon and serve sprinkled with parsley.