1. Cook Pasta:

• Bring a large pot of salted water to a boil.
• Cook fettuccine until al dente.
• Reserve 1 cup pasta water, then drain and toss pasta with a drizzle of olive oil to prevent sticking.

2. Roast Salmon & Broccoli:

• Preheat oven to 400°F.
• Place salmon on a foil-lined baking sheet, skin-side down.
• Sprinkle with seasonings, drizzle with lemon juice, and top with cubed butter.
• Toss broccoli with olive oil, salt, and pepper, then spread onto the same baking sheet.
• Bake for 12-15 minutes until salmon reaches 125-135°F internally and flakes easily.

3. Prepare the Sauce:

• In a large skillet, melt butter and olive oil over medium heat.
• Add garlic and sauté for 30 seconds.
• Stir in flour and cook for 1 minute.
• Lower heat and whisk in chicken broth, heavy cream, pesto, and salt.
• Bring to a simmer, stirring until thickened (3-5 minutes).
• Reduce heat to low, then stir in lemon juice and Parmesan cheese until melted.

4. Assemble the Pasta:

• Add pasta and roasted broccoli to the sauce, tossing to coat.
• Flake salmon into chunks, then gently fold into the pasta.
• Adjust consistency with reserved pasta water or extra heavy cream as needed.
• Taste and adjust seasoning with salt, pepper, or lemon juice.