Begin by zesting and juicing the lemons, then set aside. Mince about three cloves of garlic, drain the capers, and chop fresh parsley. Cut the salmon fillets into 4–6 pieces for even cooking.

Bring a large pot of salted water to a rolling boil. Add the angel hair pasta and cook for 2–3 minutes until al dente. Reserve about a cup of pasta water to help adjust the sauce later, then drain the pasta.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the salmon pieces lightly with flour, then add them to the hot skillet. Sear for 2.5–3 minutes on one side until golden, then carefully flip and cook for an additional 2–4 minutes until the salmon flakes easily with a fork.

Remove the salmon from the skillet and set aside. In the same pan, deglaze with the lemon juice, add the minced garlic and sauté for about 30 seconds until fragrant. Melt in 2 tablespoons of dairy-free butter, along with the broth and capers, whisking until well combined.

Reduce the heat to low, and return the cooked salmon pieces to the skillet to warm through. Add the drained angel hair pasta to the sauce, tossing gently to coat all the noodles. Stir in reserved pasta water as needed for consistency.

Plate the Salmon Piccata Pasta by twirling the pasta into nests and topping with the salmon and caper sauce. Garnish with chopped fresh parsley.