Boil a large pot of salted water and cook 8 ounces of pasta according to package instructions until al dente, about 8-10 minutes. Reserve half a cup of pasta water before draining.

Pat 227 grams of fresh salmon dry, season with onion powder, salt, and pepper, and set aside.

In a skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Sear the salmon for about 3-4 minutes per side until golden brown.

Add 1 tablespoon of flour to the skillet and stir for no more than 30 seconds to form a roux.

Stir in 3 minced garlic cloves for about 20 seconds, then pour in 120 milliliters of dry white wine or chicken broth and let it bubble for about 20 seconds.

Pour in 180 milliliters of heavy cream and 15 milliliters of lemon juice, then add the seared salmon back, breaking it into smaller pieces.

Toss the cooked pasta into the creamy sauce, adding reserved pasta water for desired consistency. Mix thoroughly until well-coated.

Serve the pasta topped with chopped fresh parsley.