1. Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve 1/2 cup pasta water, then drain the pasta.

2. Pat the salmon dry and season both fillets with salt and black pepper.

3. Heat the olive oil in a large skillet over medium heat. Cook the salmon for 3 to 4 minutes per side, or until cooked through and lightly golden. Transfer to a plate.

4. Let the salmon rest for a few minutes, then flake it into large pieces.

5. In the same skillet, melt the butter and add the minced garlic. Cook for about 30 seconds, stirring constantly.

6. Pour in the heavy cream and stir in the Parmesan cheese, lemon zest, lemon juice, and red pepper flakes. Cook gently until the sauce is smooth.

7. Add the drained linguine to the skillet and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.

8. Gently fold in the flaked salmon and warm everything through for 1 to 2 minutes.

9. Sprinkle with chopped parsley and serve immediately.