Begin by cooking the pasta according to the package instructions and be sure to add salt to the boiling water. Once cooked, drain, and set aside.
Season both sides of the salmon portions with olive oil and the salmon seasoning mixture.
Heat a large skillet over medium-high heat and add 1 teaspoon of olive oil. Sear the salmon for 3-4 minutes on each side until a nice crust forms and the internal temperature of the salmon reaches 130 degrees Fahrenheit. Transfer the seared salmon to a plate and set it aside.
Reduce the heat to medium, and in the same skillet, add 2 tablespoons of butter and the minced garlic cloves. Cook for 1 minute, then whisk in 2 tablespoons of flour. Continue to cook for another 1-2 minutes, whisking constantly.
Slowly pour in 1 cup of dry white wine or chicken broth, while whisking continuously. Then, add the heavy whipping cream. Bring the mixture to a low simmer.
Squeeze in the juice of half a lemon and add the freshly grated Parmesan cheese. Stir until everything is well combined, and the sauce becomes smooth. If the sauce is too thick, you can add ¼ cup of pasta water to reach your desired consistency.
Serve the creamy sauce over the cooked linguine or spaghetti, and top with the seared salmon portions. Garnish with chopped fresh parsley.