Boil a salted pot of water for your pasta and cook it al dente according to package directions.

Sprinkle the salmon with the garlic powder and some salt & pepper. Coat it in flour on all sides.

In a skillet, heat the oil and butter over medium-high heat. Cook the salmon for about 3 minutes/side until lightly golden.

Take the pan off the heat. Remove the salmon to a plate and set aside. Pour the fat out of the skillet, but leave the nice browned bits that are stuck on the bottom of the pan.

Add the chicken broth and pesto and return the pan to the burner. Cook for about 30 seconds while scraping up the brown bits from the bottom of the pan.

Add in the cream and lemon juice and let the sauce bubble for about a minute. Add the salmon back in and break it into pieces with your spoon. Reduce the heat and let it gently cook for another 3-5 minutes or so until the salmon is cooked through and the sauce thickens up a bit more.

Drain the pasta and toss it with the sauce. Serve immediately with freshly grated parmesan cheese if desired.