Preheat oven to 350 F.
Sprinkle garlic powder and lemon pepper all over the top of the salmon filets. Bake for 35 - 45 minutes.
When done, cover with aluminum foil and keep warm in a warm oven or microwave oven while you complete the lemon sauce and the salad.
While salmon bakes, boil a tall pot of water.
While the water boils, prepare the lemon cream sauce.
Heat the butter in a saucepan on medium heat. Add the minced garlic and saute' until aromatic for approximately 3 - 5 minutes. Do not burn the garlic.
Add the cream, lemon juice, lemon zest, capers, and parmigiana cheese. Heat through on medium heat for about 5 - 10 minutes. Add the chopped Italian parsley. Set aside to toss into the pasta.
When the water boils, add the pasta and cook for about 5 - 7 minutes until al dente.
When finished, strain the pasta and stir in the lemon cream sauce, saving some sauce to the side to pass around to guests.
Put the pasta and cream sauce into a nice serving bowl.
Assemble the mixed lettuce, peas, and asparagus. Sprinkle slivered almonds all over the salad.
Place the warmed salmon filets on top of the lettuce, peas, and asparagus.
Slowly pour the extra lemon cream sauce that was set aside over the salmon filets. Garnish with almonds and Italian parsley.
Buon Appetito!
