1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper, and cook for 3-4 minutes on each side, until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and lemon juice, allowing the sauce to thicken slightly, about 2-3 minutes.
5. Flake the salmon into bite-sized pieces and return it to the skillet, along with the cooked pasta. Toss everything together until well coated in the creamy sauce.
6. Sprinkle with fresh parsley and red pepper flakes, if using. Serve immediately, garnished with extra Parmesan if desired.

As I stir the creamy sauce, I’m reminded of the times spent with my abuela, learning to follow my senses in the kitchen. This dish, like those memories, is a testament to the beauty of simple, heartfelt cooking.