1. Cook the pasta in a large pot of boiling salted water until al dente. Reserve ½ a cup of the pasta cooking water, then drain.
2. Make the salmon; Cut the salmon into filets and season with the black pepper, salt, garlic powder, and paprika.
3. Melt the butter and oil together in a large pan over medium heat, then add the garlic and red pepper flakes. Toast for 1 minute, then add the salmon to the pan, skin-side down. Sear until the skin is golden, about 3 minutes, then flip and cook for another 5 minutes on the other side, or until done to your liking. Transfer to a plate.
4. Make the pasta: In the same pan, melt the butter over medium heat. Add the garlic, scallions, and red pepper flakes. Toast until aromatic, about 30 seconds.
5. Add the chicken broth, cream of mushroom, soup, miso, Parmesan, heavy cream, and half of the reserved pasta water and simmer for 5 minutes, stirring occasionally, or until the sauce starts to thicken.
6. Add the lemon juice and parsley and stir to combine.
7. Add the pasta to the sauce and toss to coat, then add more red pepper flakes and furikake.
8. Divide the pasta among serving bowls, top with a piece of salmon, and garnish with more parsley and furikake.
9. Enjoy!
