Begin by bringing a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Drain the pasta and reserve a cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the salmon with kosher salt and black pepper. Sear the salmon skin-side up for 5 minutes until browned.

Flip the salmon and cook for another 12-15 minutes until it flakes easily. Remove from skillet and let rest.

In the same skillet, melt 2 tablespoons of butter and add minced garlic. Sauté for 30-45 seconds until fragrant.

Lower heat and add 1 cup of heavy cream, 1 cup of chicken broth, and lemon juice. Simmer for 3-5 minutes.

Whisk in 1/2 cup of Parmesan cheese and 2 tablespoons of parsley, cook until the cheese melts.

Add the drained linguine and toss to coat. If too thick, add reserved pasta water. Flake salmon and fold it into the pasta.

Serve warm topped with extra Parmesan and parsley.