Pan Fried Salmon with Spaghetti and Lemon Cream Sauce

1. Cook the pasta: 

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions, usually about 8-10 minutes for al dente. 
• Drain the pasta, reserving 1/2 cup of the pasta cooking water. Set aside. 

2. Pan-fry the salmon: 

• While the pasta is cooking, heat 1 tbsp of ARLO culinary argan oil in a non-stick skillet over medium-high heat. 
• Season the salmon fillets with salt, pepper, and lemon zest. 
• Once the oil is hot, add the salmon fillets, skin side down (if using skin-on). Cook for 4-5 minutes on the first side until golden brown, then flip and cook for another 3-4 minutes, or until the salmon is cooked through. 
• Squeeze a bit of lemon juice over the salmon as it finishes cooking. Remove the salmon from the pan and set aside. 

3. Make the lemon cream sauce: 

• In the same skillet, add 2 tbsp of ARLO culinary argan oil over medium heat. 
• Add the minced garlic and cook for about 30 seconds until fragrant. 
• Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon zest and lemon juice. Let the sauce simmer for 2-3 minutes, until it thickens slightly. 
• Add the grated Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste. 

4. Combine the pasta and sauce: 

• Add the cooked spaghetti to the skillet with the lemon cream sauce. Toss the pasta in the sauce, adding a bit of the reserved pasta cooking water to loosen the sauce if necessary. 

5. Assemble the dish: 

• Plate the spaghetti with the lemon cream sauce. Top with the pan-fried salmon fillets, breaking them into chunks or leaving them whole, depending on your preference. 
• Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese. 

6. Serve: 

• Serve the Pan Fried Salmon with Spaghetti and Lemon Cream Sauce immediately, with a drizzle of ARLO culinary argan oil over the top for extra richness. 

For the pan-fried salmon: 

• 2 salmon fillets (about 6 oz each) 
• 1 tbsp ARLO culinary argan oil (for cooking) 
• Salt and freshly ground black pepper, to taste 
• 1 lemon (for zest and juice) 

For the spaghetti: 

• 8 oz spaghetti 
• Salt, for pasta water 

For the lemon cream sauce: 

• 1/2 cup heavy cream 
• 2 tbsp ARLO culinary argan oil 
• 1/2 lemon (zested and juiced) 
• 1 garlic clove, minced 
• 1/4 cup grated Parmesan cheese 
• Salt and freshly ground black pepper, to taste 
• Fresh parsley, chopped (for garnish)