Preheat oven to 450°F. Pat the salmon dry with a paper towel. Place, skin side down, on a foil lined baking sheet. Brush with olive oil. Season with salt and pepper.
Heat olive oil in large skillet. Add the garlic, and cook for about 30 seconds. Add the lemon juice, zest, and kale. Cook for 2-3 minutes, until the kale begins to wilt.
Add in the cooked pasta and toss until combined. Pour in reserved pasta water, 1 tablespoon at a time, as needed. Finish off with an extra drizzle of olive oil if desired.
Divide the pasta and kale mixture between 2 plates. Top each with a salmon filet. Serve, topped with parmesan cheese, extra lemon zest, and lemon wedges for squeezing. Enjoy!