Slice the salmon into small strips and set aside.

• Place a large pan over medium-low heat and pour in –3-4 Tbsp of EVOO.
• Add the chopped onion and sauté until golden brown, stirring frequently. If the onions start to stick or burn, add a splash of water and continue cooking.
• Stir in the parsley, a touch more EVOO if needed, and keep stirring to combine. Then, bring 1 litre of water to a boil in a large pot. Add 1 tablespoon of salt and mix to dissolve, then add the pasta and give it a quick stir to prevent sticking. For cooking time refer to the instructions on your packet.
• While the pasta is cooking zest the lemon directly over the pan, adding as much as you like. Squeeze the lemon juice into a small sieve to catch the seeds, then pour the juice into the pan and mix through.
• Add the capers to the pan and season with a small pinch of salt. Crack black pepper over the mixture, adjusting the amount to your taste, and stir together.
• Once the pasta is nearly ready, scoop out a mug of pasta water and set it aside. Drain the pasta using a colander, then transfer it directly to the pan with the sauce.
• Add a splash of pasta water to the pan and toss the pasta to coat. If the mixture looks dry, add more pasta water gradually, tossing as you go.
• Stir in the Philadelphia cream cheese, mixing thoroughly until it melts into the sauce. Add more pasta water if needed to achieve a creamy consistency and toss to ensure all ingredients are well incorporated.
• Turn off the heat and gently stir in half of the salmon. Reserve the other half for garnish.
• Give the pasta a final toss, adding more pasta water if it looks dry.