Season the salmon fillets with salt, pepper, and paprika. Cook in the air fryer until done.
Cook the pasta in salted water according to package instructions. Save some pasta water before draining.
Meanwhile, sauté the thinly sliced shallot in a little olive oil until soft.
Add the finely chopped garlic and cook for about 30 seconds.
Add the crumbled bouillon cube and cream, then let it gently simmer for a couple of minutes.
Add the lemon zest and finely grated Parmesan and stir until smooth and creamy.
Add the cooked pasta and toss everything together. Gradually add a splash of pasta water until you get a silky, creamy consistency.
Finish with fresh lemon juice to taste. Serve the pasta topped with the cooked salmon, extra Parmesan, and lemon zest.
Cook it hands-free.
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