Step 1

Preheat oven to 400 degrees F. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to oven and bake 18 to 20 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.

Step 2

Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions for al dente.

Step 3

Meanwhile, heat butter in large high-sided skillet over medium heat. Add garlic and flour and cook 1 minute, stirring constantly.

Step 4

Add broth, pesto, lemon zest and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium-low and cook 3 to 4 minutes or until mixture has thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.

Step 5

Reserve 1/2 cup pasta cooking water. Drain pasta and add to skillet, along with 1/4 cup pasta cooking water. Cook over low heat, tossing constantly, 1 to 2 minutes or until all pasta is throughly coated in sauce. Add additional pasta cooking water, if needed, to keep things saucy!

Step 6

Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; discard skin. Break salmon into large chunks over pasta.

Step 7

Sprinkle Parmesan cheese and red pepper flakes, if desired, over pasta . Serve garnished with fresh basil and lemon wedges, if desired.