Cook the pasta in a large pot of salted boiling water according to the package instructions, stirring occasionally. Once ready, drain and keep warm.

Remove the skin from the salmon fillet, check for bones, and cut into bite-sized pieces. Season with salt and pepper, then sear in a large frying pan with 1 tablespoon of butter for 2-3 minutes until cooked through. Remove and set aside.

In the same pan, add 1 tablespoon of olive oil, chopped shallot, and minced garlic. Sauté over low heat for 1-2 minutes until fragrant, then increase the heat to medium and add the white wine. Allow to reduce for 5-7 minutes.

Add the heavy cream, mixed greens, salt, lemon zest and juice to the pan. Stir until the greens are wilted and the sauce is well combined, simmer for a couple of minutes.

Drain the cooked pasta and add it directly to the sauce. Toss to coat the pasta well. Adjust seasoning if needed.

Plate the pasta, topping with seared salmon and a sprinkle of chopped parsley. Serve warm.