Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

While the pasta is cooking, heat olive oil in a skillet over medium heat.

Season the salmon fillet with salt and black pepper. Place it in the skillet and cook for about 4-5 minutes on each side, or until cooked through.

Remove the salmon from the skillet and flake it into bite-sized pieces.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

Add the lemon juice and zest, stirring to combine.

Add the cooked pasta and reserved pasta water, tossing to coat the pasta in the sauce.

Fold in the flaked salmon and chopped parsley, mixing gently.

Serve the salmon and pasta warm, garnished with additional parsley if desired.