Boil your pasta according to package directions in salted water. Leave it a little al dente, you don’t want it to overcook it. Reserve some of the pasta water to add to your dish if you’d like.
Heat the oil and butter in a large fry pan over medium high heat. Season the salmon on both sides with salt and pepper, dredge it in the flour and place in the pan. Let the salmon cook for about 2 minutes per side. I like mine a little under, also remember it will be going back into the pan, so again don’t overcook. Remove salmon from pan and put it on a plate. Turn down the heat a bit and add garlic and lemon zest to the pan. Stirring constantly until the garlic becomes fragrant, about a minute. Add the broth and lemon juice. Let sauce simmer and thicken. If it’s too thin you can always stir in some of your leftover dredging flour.
Add the salmon back into the pan and break it up. Add the drained pasta to the pan and a little pasta water if you’d like. Toss it all together and plate it up. Top with chopped parsley, red pepper flakes and fresh grated Parmesan. Let’s Eat!