Fill a large pot with water and bring it to a rolling boil. Add pasta and cook according to package instructions until al dente, usually 8-10 minutes. Reserve half a cup of pasta water, then drain.

Season salmon fillets with salt and pepper. Heat a non-stick skillet over medium heat, add olive oil, and cook salmon for about 4-5 minutes per side until flakes easily. Remove from skillet and let cool before flaking.

In the same skillet, reduce heat and add more oil if needed. Sauté minced garlic until fragrant, about 1-2 minutes. Stir in lemon juice and heavy cream, simmering for 5-7 minutes until thickened.

Add cooked pasta and flaked salmon to the sauce, tossing to coat. If too thick, add reserved pasta water gradually until desired consistency is reached.

Serve immediately, garnished with fresh herbs if desired.