1. Bring a pot of salted water to a boil and cook the tortellini according to package instructions. Drain and set aside.
2. Season the salmon fillet with salt and pepper. Heat olive oil in a large skillet over medium heat. Place the salmon in the skillet, skin-side down, and cook for about 4-5 minutes on each side, or until cooked through. Remove from the skillet and set aside.
3. In the same skillet, add butter and let it melt. Add minced garlic and sauté until fragrant, about 1 minute.
4. Pour in the heavy cream, stirring occasionally, until the mixture begins to simmer. Stir in the Parmesan cheese and lemon juice, and continue to stir until the cheese has melted and the sauce is smooth.
5. Flake the cooked salmon into bite-sized pieces and return to the skillet. Add the cooked tortellini and gently mix to coat everything in the creamy sauce.
6. Season with additional salt and pepper if needed. Garnish with fresh parsley before serving.

Cooking is all about intuition—if you feel the sauce is too thick, a splash of pasta water can work wonders. Trust your instincts, much like I learned to do from my family’s bustling kitchen.