Preheat the oven to 350 degrees Fahrenheit and lightly spray a baking sheet with cooking oil. Remove the salmon from its packaging and place it on the backing sheet. Pat off any excess moisture with paper towels. Sprinkle it with sea salt and garlic powder.

Bake salmon for 10-20 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit. The exact cooking time depends on the size and thickness of the fish, which is why I always recommend checking the temperature using a digital thermometer. A half-pound filet takes about 12-15 minutes, where a 1-pound fillet requires closer to 20 minutes. Insert a meat thermometer into the thickest part of the salmon filet to check for doneness. When the fish is fully cooked, pull it out of the oven and set it aside until ready to use.

While the fish is baking in the oven, prepare the pasta noodles. Bring a full pot of water to a boil, then add in the dry pasta. Follow the package instructions in terms of timing. My pasta takes 8-10 minutes to cook, and I like to leave mine slightly al dente, so I shoot for 8 minutes.

Drain the pasta into a colander.

While the pasta is cooking, prepare the easy sauce. Add the avocado oil and butter to a large skillet and heat over medium-high heat. Stir occasionally until the butter has melted, then add in the minced garlic. Cook, stirring occasionally, until the garlic begins to soften and is very fragrant, about 5 minutes. If the butter or the garlic begins browning up at any point, reduce the heat.

Pour in the marsala wine and allow the sauce to continue cooking, stirring occasionally, for a few minutes or until the pasta is ready.

Use a fork to break up the salmon fillet into bite-sized chunks. Add the pasta noodles and the chunks of salmon to the skillet with the sauce and use a wooden spoon to mix everything together. Continue stirring just until everything is heated through. Taste the pasta for flavor and add sea salt and black pepper to your personal taste.

Serve pasta in big bowls with a sprinkle of parmesan cheese and a drizzle of fresh lemon juice. Enjoy!