Start by boiling a pot of salted water. Once boiling, add the spaghetti and cook according to package instructions. Drain and set aside, reserving a little pasta water.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add the salmon fillets to the skillet and cook for 3-4 minutes on each side until golden and fully cooked. Remove from skillet and flake the salmon into bite-sized pieces once cool enough to handle.

In the same skillet, add the chopped asparagus and cook for about 2-3 minutes until tender yet vibrant green.

Pour in the heavy cream and stir to combine. Bring to a gentle simmer, then season with salt and pepper.

Toss the flaked salmon back in and gently stir. Then add the drained spaghetti to the skillet, mixing well to coat everything in the creamy sauce.

Serve warm, topped with grated Parmesan cheese if desired.