Boil your pasta in salted water according to the package instructions for al dente texture, typically 8-10 minutes. Drain and set aside.

Heat olive oil in a large pan over medium heat. Cook salmon fillets until golden brown and flaky, about 4-5 minutes per side. Remove and flake into bite-sized pieces.

In the same pan, sauté minced garlic for 1-2 minutes until fragrant and golden, being careful not to burn.

Pour in heavy cream and add Dijon mustard. Simmer for 3-4 minutes until the mixture thickens slightly.

Add flaked salmon and grated Parmesan cheese to the sauce, stirring until melted and creamy, about 2-3 minutes.

Gently fold in the cooked pasta, ensuring each strand is coated in the sauce.

Plate your creamy salmon pasta and sprinkle with fresh dill or parsley. Serve hot.