Preheat the oven to 350°F and line a baking sheet with parchment paper. Place a large pot of water on the stove over high heat and bring to a boil.

Place the salmon on the prepared baking sheet. Season with about ¾ tablespoon of everything bagel seasoning. Cook on the middle rack of the oven (or air fry) for about 18 minutes or until flaky and cooked through.

In the meantime season the pot of boiling water with salt. Add the farfalle and cook about 1 minute short of package directions. It will continue to cook in the sauce.

Place a skillet over medium heat. Ladle out about 1 cup of pasta water from the cooking pasta and transfer it to the skillet. Add the cream cheese and whisk until the sauce is smooth and creamy. Stir in the garlic, pepper, lemon zest and lemon juice and red onion. Stir in the peas and slowly bring to a simmer. Adding a little more water if needed.

Use a slotted spoon to transfer the cooked pasta over to the cream cheese sauce. It’s okay if a little pasta water comes with it. Stir to coat the pasta in the sauce until fully coated. Add more pasta water as needed if the sauce thickens up too much. Sprinkle in about half of the remaining everything but the bagel seasoning. Stir in the parsley.

Transfer the creamy pasta to a platter and garnish with more bagel seasoning. Garnish with parsley. Top with cooked salmon.

Serve immediately – otherwise the sauce will tighten up. If this happens a little splash of water will help bring it back to its original creamy consistency.