Season the salmon with the old bay seasoning. You can also lightly season with salt and pepper if preferred but there is some in the Old bay seasoning already.

In a large non-stick pot, heat 1 Tablespoon of the olive oil over medium heat. Once hot, place in the salmon and cook for 5 minutes per side. Do not move during cooking! Or it won't form a crispy crust. Once cooked on both sides, remove from heat. Shred with a fork and set aside.

Add the remaining Tablespoon of olive oil, minced garlic, asparagus, and mushrooms into the pot. Cook for 7-10 minutes or until the veggies are tender. Remove from heat and set aside with the shredding salmon, leaving any juices into the pot.

Reduce the pot to medium-low.

Add in the butter and lemon juice. Once the butter is melted, whisk in the flour and cook for about a minute.

Whisk in the broth, heavy cream, and pasta. Cover and cook for 10-12 minutes, stirring halfway through.

Uncover and cook for 5-7 more minutes until the pasta is al dente, stirring occasionally.

Toss in the shredded salmon, sautéed veggies, parsley, and parmesan cheese. Season with salt and pepper if needed.