Step 1

Pat the salmon dry with paper towels and season generously with salt and pepper.

Step 2

Add 2 tablespoons of olive oil to a large skillet and set over medium heat. Once shimmering, add the salmon and sear on one side for about 5 minutes. Flip and sear on the other side until the fish registers 50°C (125°F) when an instant-read thermometer is inserted into the thickest part of the fillet - about 5 more minutes.

Step 3

Remove from pan and allow to rest on a plate. After the salmon has cooled for a few minutes, break it up into bite-sized pieces.

Step 4

While the salmon is cooking, cook your pasta in plenty of heavily salted boiling water for 2 minutes less than the package requires. Once cooked, reserve roughly 250ml (1 cup) of the cooking water instead of draining it off completely.

Step 5

In the same pan the salmon was cooked in, add the garlic, anchovy fillets and chili flakes. Cook, stirring constantly, until the anchovies dissolve and the garlic begins to turn a very light golden brown - about 3 minutes.

Step 6

Add the lemon zest strips and deglaze the pan with the white wine. Scrape off any browned bits from the bottom of the pan and allow the alcoholic smell of the wine to cook off and reduce, about 2 minutes.

Step 7

Add the cooked pasta, along with about 60ml (1/4 cup) pasta cooking water. Toss the pasta in the sauce, adding more pasta water as needed to thicken or loosen the consistency.

Step 8

Add the salmon, the parsley and a squeeze of fresh lemon juice and toss to combine. Taste to adjust for seasoning, adding salt, pepper or lemon juice as needed. Serve immediately, topping with parmesan cheese if desired.