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As directed on the package, bring a big pot of salted water to a boil and cook the pasta until it is al dente.
In the meantime, add salt and pepper to the salmon along with the onion powder.
Heat a skillet over medium-high heat and add the butter and olive oil. Cook the salmon for a few minutes on each side after it's heated. Place the salmon on a platter and leave it there.
Turn the heat down to medium. Cook, stirring almost continuously, for about 30 seconds after adding the flour to the skillet.
Add the cream and lemon juice after whisking in the garlic and chicken broth
Add the parmesan and stir until the sauce is smooth.
Return the salmon to the pan and use your spoon to break it up into small pieces. Stir it gently into the sauce. Cook until the salmon is cooked through and the sauce has thickened, about 3 to 5 more minutes.
After draining, add the pasta to the skillet with the parsley and about 1 tablespoon of the water you used to cook it, or more if you want to thin the sauce. Toss the pasta and sauce gently. If preferred, top with additional parmesan cheese and serve right away.