Bring a large pot of salted water to the boil. Cook the pasta until al dente according to the package instructions. Reserve 120 ml (1/2 cup) of the pasta water before draining.
Pat the salmon dry, drizzle with oil and season with salt, pepper, paprika, garlic powder, onion powder, dried parsley, lemon zest, thyme, and all purpose seasoning. Heat 1 tbsp of olive oil and 2 tbsp of butter in a large frying pan over medium-high heat. Cook the salmon for 3-4 minutes per side until golden and just cooked through, basting with the butter. Transfer to a plate.
Reduce the heat to medium. Melt the remaining 1 tbsp of butter and a drizzle of oil in the same pan. Add the onion and garlic, and cook for 30-60 seconds until fragrant.
Pour in the heavy cream and simmer gently for 2-3 minutes. Add seasonings (salt, pepper, paprika, oregano, chili flakes, all purpose seasoning, onion powder to taste), the remaining lemon zest, and lemon juice. Stir in the grated Parmesan and fresh parsley.
Add the cooked pasta to the sauce and toss until evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust the seasoning or add more lemon juice if you'd like a brighter flavour. Serve immediately with the seared salmon.
Cook it hands-free.
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