Heat a large pot of salted boiling water. Add olive oil and pasta and cook until al dente, according to package directions. Drain and mix in one tablespoon butter.

Meanwhile, rinse salmon and pat dry. Season with salt and pepper. In a saucepan that has a cover, place water, salmon, lemon zest, lemon juice, and white wine. Bring to a simmer over medium heat, cover, and steam for 10 minutes.

Add peas and let steam for three to four minutes. Remove salmon from sauce with a slotted spatula and set aside. Lower the heat slightly.

Add dissolved cornstarch to saucepan and stir until sauce begins to thicken. Stir in one tablespoon butter. Add to pasta and mix.

Gently flake the salmon fillets into small chunks and add to pasta as well. Sprinkle with chopped parsley and serve immediately.