Cook spaghetti by adding 3/4 of the pasta, chicken stock powder and bringing it to the boil. Once cooked, drain and rinse to avoid sticking
Turn on heat to high and place a cast-iron or nonstick pan. Clean and season the fish with salt and pepper on both sides. Peel and wash 4 cloves of garlic.
Reduce heat to medium. Drizzle olive oil then throw in the rosemary and garlic. Swirl the pan to flavor the oil and move garlic and herb so that the surface is clean for frying.
Place the pieces of salmon on the pan starting skin-side. Do not remove until crispy (about a minute and some seconds). You can sightly peek in to check but don’t remove completely or you risk removing the undercooked skin.
Turn over to cook the other side for about two minutes and drizzle with lemon while cooking is in progress.
Once crispy, remove salmon and drizzle with more lemon and let it sit for a few minutes.
Turn heat off. Mash fried garlic to flavor leftover oil and remove any residue and excess oil, you only need enough to coat the pasta.
Toss pasta into the pan and plate on a bright white pasta dish. Place salmon on top and serve.