Preheat your oven to 425°F (220°C). Toss the zucchini spears with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 15-20 minutes, or until tender and lightly browned.

While the zucchini is roasting, bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain the pasta and return it to the pot. Stir in 1 tablespoon of butter and season with salt and pepper to taste. Keep warm.

Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the salmon fillets, skin-side down. Cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the capers, lemon juice, and lemon zest, cooking for an additional minute to combine the flavors.

To plate, divide the buttered angel hair pasta among the serving plates. Top each plate with a salmon fillet, spooning the lemon caper sauce over the top. Arrange the roasted zucchini spears alongside. Garnish with fresh parsley and sprinkle with grated Parmesan cheese if desired.