In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water and drain the rest. Set aside.

Pat salmon dry with paper towels and season with salt, black pepper, and onion powder. Set aside.

In a large skillet, heat olive oil and butter over medium-high heat. Add salmon and cook about 4-5 minutes per side until golden brown. Remove and set aside.

In the same skillet, reduce heat to medium and add all-purpose flour. Stir continuously for about 1-2 minutes to form a roux.

Add minced garlic and cook for about 30 seconds. Pour in wine or broth, scraping up brown bits. Let bubble and reduce for 20 seconds.

Stir in heavy cream and lemon juice, whisking until smooth. Simmer gently for about 2-3 minutes until thickened slightly.

Gently fold in cooked salmon, breaking it into pieces. Simmer further for 3-5 minutes.

Add drained pasta to the skillet and toss until thoroughly coated. Use reserved pasta water to adjust consistency if needed.

Sprinkle fresh parsley over the dish before serving. Enjoy immediately.