Preheat oven to 350 degrees.
Fill pasta pot with water, bring to boil, and salt water.
Add pasta to boiling water when you start cooking the salmon.
Season both side of salmon with salt and pepper.
Heat black steal or cast iron pan to a medium-hot temperature.
Add olive oil.
Place salmon skin side down in pan.
Cook approximately 3 minutes until the bottom half of the salmon is no longer translucent.
Add butter to pan and melt.
Spoon butter over the top of the salmon for about 30 seconds until the top is slightly cooked.
Place pan in oven for 3 minutes.
Spoon butter over the top of the salmon a second time and place back in over for another 3 minutes or until salmon is slightly less cooked then desired doneness, about 130 degrees.
Remove salmon from pan and loosely tent with foil.
Saute shallots in drippings for 2 minutes.
Add garlic and continue sauteing 1-2 minutes.
Add wine and bring to gentle simmer, reducing slightly.
Turn off heat.
Add cream or half and half and parsley.
Taste sauce and add salt and pepper if needed.
Place salmon on a bed of cooked pasta if desired.
Top salmon with sauce, a squeeze of lemon, ground black pepper, and fresh grated parmesan.