Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling add 35 g salt and the MISKO Bows. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta.
Add the cream cheese to the same pot with 2 tbsp. olive oil. Gradually add the hot water from the pasta, and whisk until we have a runny sauce. Add the lemon juice and incorporate in the sauce.
Add freshly ground pepper, the salmon and pasta and stir gently.
Serve immediately with some finely chopped chives and lemon zest.