Cook the pasta according to directions, drain, and set aside.
Season the salmon filets with salt and pepper and set aside.
Cook the salmon filets with 1 Tbsp of the oil over medium heat for about 4-6 minutes on each side (or until it feels firm to the touch and is fully cooked).
While the salmon is cooking, whisk together the almond milk, garlic powder, and salt/pepper (to taste) in a mixing bowl until smooth.
Heat the olive oil in a sauce pan over medium-high heat.
Add in the almond flour and whisk to create a paste.
Add in the almond milk mixture and whisk, bringing to a simmer.
Continue to simmer and whisk continously for about 7-10 minutes as the sauce heats up, reduces, and thickens.
Remove from heat and let the sauce sit for about 3 minutes.
Add in the pasta and stir, coating it evenly in the creamy sauce.
Cut the salmon into small pieces and lightly mix it into the pasta and sauce.
Serve and enjoy!