Prepare the Salmon: Start by lining a rimmed baking sheet with parchment paper or aluminum foil. Place the salmon filets on top, skin-side down if they have skin. Lightly brush the tops with olive oil and lemon juice, then sprinkle them with kosher salt and black pepper.

Roast the Salmon: Place the baking sheet in a cold oven and close the door. Turn the oven on to 400 degrees F and set a timer for 20 minutes to roast the salmon gently until cooked through.

Check for Doneness: After 20 minutes, check the salmon for doneness; it should flake easily when pressed with a fork and have an internal temperature nearing 145 degrees F in its thickest part.

Cook the Pasta: While the salmon cooks, bring a large pot of well-salted water to a boil. Add your pasta and cook it according to package directions until al dente; reserve some pasta water before draining.

Combine Ingredients: Return drained pasta to the pot and add pesto, grated Parmesan cheese, and a pinch of black pepper. Stir well to combine all ingredients; if you prefer a looser sauce, gradually add reserved pasta water until you achieve your desired consistency.

Finish and Serve: Using a fork, break up the cooked salmon into bite-sized pieces. You can either mix it into the pasta in the pot or serve it separately on top of each serving of pasta for an elegant presentation. Enjoy!