Optional garnish: fresh parsley, red pepper flakes, parmesan cheese
Boil a salted pot of water for your pasta. Cook it al dente according to package directions. I suggest starting the sauce once the water's boiling.
Sprinkle the salmon with salt & pepper and coat it in the flour.
Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon and cook it for 2 minutes/side, then take the fish out of the pan and set it aside (if you bought salmon with skin and don't want to eat it, you can easily peel the skin off at this point if you wish).
Add the chicken broth, garlic, and lemon juice to the pan. Reduce the heat to medium and let it simmer for about a minute.
Add the salmon back into the pan and break it up with your spoon into bite-size pieces. Cook it for a few more minutes until it's cooked through and the sauce has reduced a fair bit.
Drain the pasta and add it to the skillet (you can add a little pasta water if you wish). Toss it & serve immediately with parsley, red pepper flakes, and parmesan cheese if desired.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.