Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon on the sheet, drizzle with olive oil and lemon juice, then season with salt and pepper.

Roast the salmon for 12-15 minutes, or until it flakes easily with a fork.

While the salmon roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, reserving 1 cup of pasta water before draining.

In a large bowl, combine the warm, drained pasta with pesto and Parmesan. Toss until the pasta is evenly coated and add reserved pasta water until reaching desired sauce consistency.

Flake the roasted salmon into bite-sized pieces and gently fold it into the pesto pasta.

Serve immediately, garnishing with additional Parmesan if desired.