Boil a large pot of salted water, then add your pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the rest.

Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium heat. Sear the salmon skin-side down for 4-5 minutes on each side until it flakes easily. Let it cool for a moment, then flake into large chunks.

In a spacious mixing bowl, add the cooked pasta, flaked salmon, halved cherry tomatoes, and the pesto sauce. Gently mix until every piece is well-coated.

If the pasta feels too dry, pour in some of the reserved pasta water, a little at a time, until it reaches a deliciously saucy consistency.

Transfer your creamy pasta to plates, sprinkle generously with Parmesan cheese, and top with fresh basil leaves. Drizzle with extra pesto if you’re feeling fancy!

Gather around the table and savor each bite warm, relishing the delicious blend of flavors and heartwarming aromas!