Preheat your oven to 400F (200C). Prepare a rimmed baking sheet lined with parchment paper. Brush the parchment paper with a little bit of avocado oil. This will prevent the salmon from sticking to it.

Rinse the salmon with cold water and pat dry with paper towels. Pull out any bones if there are any left.

Place the salmon skin down on your prepared baking sheet and season with garlic powder, sea salt, pepper, and lemon zest. Try to work the seasoning and lemon zest into the salmon. You can season the salmon skin too but I usually don’t in this case because it doesn’t crisp up much and I don’t add it to the pasta.

Drizzle with avocado oil lightly on both sides.

Roast the salmon for 12-17 minutes until lightly golden. The cooking time will vary depending on the size and thickness of your salmon. It’s done when it flakes easily using a fork. Be careful not to overcook it.

Cook the pappardelle according to package directions.

While it’s cooking, prepare the sauce.

To a large skillet, add the creme fraiche, capers, fresh herbs, sea salt, pepper, and lemon zest.

Set the skillet over medium heat and bring the sauce to a soft simmer stirring often to mix everything well. Cook for 1-2 minutes.

Reserve 1 cup of the pasta water and drain and rinse your pasta.

Add lemon juice and a good splash of the pasta water to the sauce and stir. Add the pasta and gently toss to coat using two forks or tongs. Add more pasta water as needed.

Flake the salmon and add it to the pasta. Alternatively, you can serve it on top.

Serve sprinkled with more fresh herbs, black pepper, parmesan (if using), and a lemon wedge.