Bring a large pot of salted water to a boil. Add 14 oz of Barilla Penne and cook until al dente, about 10 minutes. Reserve 1 cup of pasta water before draining.

Pat 1 lb of salmon dry and season with salt and pepper. This enhances flavor.

Heat 3 tbsp of olive oil in a skillet over medium-high heat. Add salmon and cook for 3-4 minutes until golden, then flip and cook for another 2-3 minutes. Remove from pan and break into bite-sized pieces.

In the same skillet, sauté 1/2 cup of diced onions until translucent. Add 2 tbsp of butter, 4 minced garlic cloves, and 1.5 tsp of dried parsley for 30 seconds until fragrant.

Return some salmon to the pan, add red pepper flakes, then pour in 1/2 cup of lukewarm milk while stirring. Add reserved pasta water and 1 cup of Parmesan, mixing until creamy.

Toss the drained pasta in the sauce, adding the remaining salmon and adjusting consistency with more pasta water as needed.

Serve topped with fresh lemon zest, additional Parmesan, and red pepper flakes to enjoy!