Cut the salmon into small dice and combine with lemon juice and half the olive oil in a bowl. Refrigerate for about half an hour stirring gently a couple of times.
Cook the Pasta as per instructions and then drain. Heat a pan and add the remaining olive oil and lightly sautee the capers for a few minutes until crisp. Toss the Pasta with half of the parmesan and capers and divide between 4 serving plates. Toss the salmon with the remaining parmesan, the parsley and pepper, then spoon over the Pasta and serve. Serves 4.