Bring a pot of salted water to a rolling boil and add 8 ounces of penne pasta. Cook according to package instructions until al dente, usually around 10-12 minutes. Drain the pasta and reserve about ½ cup of the cooking water, then set the drained pasta aside in a large bowl to keep warm while you prepare the rest of the dish.

While the pasta cooks, season 1 pound of fresh salmon with salt, pepper, and ¼ teaspoon garlic powder. Use a light dusting of flour to dredge the salmon, ensuring it’s evenly coated.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat until the butter melts. Carefully place the coated salmon into the skillet and cook for about 3 minutes on each side until golden brown and just cooked through. Remove it from the skillet and set aside.

In the same skillet, add ⅓ cup of chicken broth and ⅓ cup of pesto. Use a wooden spoon to deglaze the pan, scraping any flavorful bits off the bottom. Bring the mixture to a simmer for about 30 seconds, then stir in ¼ cup of heavy cream and ½ teaspoon of lemon juice. Allow the sauce to simmer for a few minutes until it thickens slightly.

Break the cooked salmon into bite-sized pieces and return it to the skillet with the creamy pesto sauce. Gently fold the salmon into the sauce and allow to simmer for an additional 3-5 minutes.

Finally, add the cooked penne pasta to the skillet with the salmon and sauce. Toss everything gently, ensuring that each piece of pasta is generously coated with the creamy sauce.

Serve the Creamy Salmon Pesto Pasta immediately, garnishing with freshly grated Parmesan cheese.