Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Season the salmon cubes uniformly with salt and black pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the salmon cubes in a single layer and sear for 2 to 3 minutes per side until golden brown and cooked through. Remove salmon from the skillet and set aside.

Reduce the skillet heat to low. Add the minced garlic and sauté for 30 seconds until fragrant, ensuring it does not brown.

Whisk the basil pesto and lemon juice into the skillet. Gradually add small amounts of the reserved pasta water to reach a fluid consistency.

Add the cooked pasta and seared salmon back into the skillet. Gently fold the ingredients together to ensure even coating without breaking the salmon cubes.

Sprinkle with grated Parmesan cheese and serve immediately.