1. Bring a large pot of salted water to a boil and cook the pappardelle until al dente. Reserve 1/2 cup of pasta water, then drain.

2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the salmon and cook for 3 to 4 minutes per side, or until cooked through and flaky. Remove it from the skillet and break it into large pieces.

3. In the same skillet, melt the butter over medium-low heat. Add the garlic and cook for 30 seconds until fragrant.

4. Pour in the heavy cream and stir in the Parmesan cheese, lemon zest, lemon juice, salt, and black pepper. Simmer gently for 2 to 3 minutes until the sauce is smooth and slightly thickened.

5. Add the cooked pasta to the skillet and toss to coat. Fold in the salmon gently so it stays in tender chunks.

6. Add a splash of reserved pasta water if needed to loosen the sauce. Sprinkle with fresh parsley and serve immediately.