Start by bringing a large pot of salted water to a boil. Add 8 ounces of uncooked pasta and cook according to package directions until al dente, usually around 8-10 minutes. Drain the pasta, reserving some cooking water.

While the pasta cooks, season 1 pound of fresh salmon with salt, pepper, and 1/4 teaspoon garlic powder, then dredge in flour.

In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Cook the salmon for about 3 minutes per side until golden and opaque. Remove and set aside.

Pour out excess fat from the skillet and add 1/3 cup of chicken broth and 1/3 cup of pesto. Cook for about 30 seconds.

Stir in 1/4 cup of heavy cream and 1/2 teaspoon of lemon juice, allowing the sauce to thicken for about a minute.

Return the salmon to the skillet, breaking it into pieces. Cook for another 3-5 minutes.

Add the drained pasta to the skillet, tossing everything together. Add a splash of reserved pasta water if needed.

Plate the pasta, garnishing with parmesan cheese if desired.