Cooking Steps

• Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to ½ cup of pasta water.
• Season the salmon fillets with sweet paprika, garlic powder and a pinch of salt of pepper on all sides.
• In a stainless steel frypan on medium-high heat, heat olive oil. Place the salmon into the frypan and cook for 4 minutes on each side for medium rare. If preferred, reduce heat and cook for an additional 2 minutes on each side. Remove the salmon from the pan and set aside.
• On medium heat, add butter to the pan and cook until bubbling and melted. Add shallots and garlic, cooking for a further 4 minutes until fragrant and translucent. Add tomatoes and cook for an additional 2 minutes until soft. Deglaze with wine and cook until 80% of the liquid has evaporated. Add cream and cook until bubbling, stirring occasionally.
• Break the salmon apart with your hands and stir through the sauce. On low heat, stir the pasta through the sauce while slowly incorporating the pasta water and parmesan until you have a silky and glossy texture. Stir through the herbs with a big squeeze of lemon.
• Serve immediately with an extra sprinkling of cheese on top.