Boil a large pot of salted water and cook the pasta according to package directions until al dente.
Reserve one cup of the starchy pasta water before draining the noodles.
Pat the salmon cubes dry with a paper towel and season lightly with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the salmon cubes for two minutes per side until golden, then remove from the pan and set aside.
Sauté the minced garlic in the same pan for thirty seconds until fragrant.
Pour in the heavy cream and simmer for three minutes until slightly thickened.
Stir in the capers and fresh lemon juice to complete the sauce.
Add the cooked pasta and seared salmon back into the skillet with the sauce.
Toss gently using tongs to coat the pasta evenly, adding a splash of reserved pasta water if needed for consistency.