Boil pasta according to package instructions. Make sure to salt pasta water before starting! Drain the pasta (keeping ½ cup of pasta water to the side) once finished cooking and leave in the colander.
Return saucepan to stove and over medium-low heat, melt the butter. Once melted, add the chopped shallots and garlic. Stir over medium-low heat until both the garlic and shallots have turned a light golden brown color.
Pour in crème fraîche and stir until it begins to simmer, let simmer for 2 minutes. Add in the parmesan cheese, lemon zest and lemon juice. Add pasta water if the sauce gets too thick. Taste and add a pinch of salt and ground black pepper.
Add in the strips of salmon and stir to combine, simmering for another minute. Turn off the heat.
Pour the cooked pasta back in the pan and stir to coat the pasta evenly. Taste and adjust seasonings, you may need to add more salt and pepper. Add in chopped parsley if desired or another herb. Feel free to top the pasta with extra parmesan or lemon zest.
Notes
This dish is best served immediately.Crème Fraîche: you can use sour cream or full fat yogurt as a substitute.Pasta: I prefer using fresh pasta, but you can also use dry pasta if you prefer. Feel free to use whatever shape you like! Shallots: use a white or yellow onion if you don't have shallots on hand. Butter: olive oil can be substituted.