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Bring a large pot of salted water to the boil.
Cook the pasta until al dente according to the package instructions.
Reserve 120 ml (½ cup) of the pasta water before draining.
Pat the salmon dry, drizzle with oil and season.
Heat the olive oil and butter n a large frying pan over medium-high heat.
Cook the salmon for 3–4 minutes per side until golden and just cooked through.
Baste with butter
Transfer to a plate
Reduce the heat to medium.
Melt the butter and a drizzle of oil in the same pan.
Add the onion and garlic, cook for 30–60 seconds until fragrant.
Pour in the heavy cream and simmer gently for 2–3 minutes.
Add seasonings, lemon zest, lemon juice.
Stir in Parmesan and parsley.
Add the cooked pasta to the sauce and toss until evenly coated.
If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Taste and adjust the seasoning or add more lemon juice if you'd like a brighter flavour.