Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.,In a large skillet, heat olive oil over medium heat. Season the salmon chunks with salt and pepper, then cook in the skillet until golden and cooked through, about 4-5 minutes. Remove salmon from the skillet and set aside.,In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.,Pour in the heavy cream, stirring to combine. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.,Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Continue to cook, stirring, until the cheese has melted and the sauce is smooth.,Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.,Gently fold in the cooked salmon chunks.,Drizzle with lemon juice and garnish with chopped fresh parsley.,Serve immediately, topped with extra Parmesan cheese if desired.