Begin by bringing a large pot of salted water to a boil for the pasta—this takes time, so start immediately. While the water heats, prepare all your ingredients: mince the garlic, thinly slice the shallots, halve the cherry tomatoes, chop the dill and parsley, grate the Parmesan, and juice and zest the lemon half. Once the water is boiling, add the penne and cook according to package directions. Reserve 1/2 cup of pasta water before draining, then set the cooked pasta aside.

While the pasta cooks, pat the salmon fillets dry with paper towels. Season both sides generously with the sweet paprika, garlic powder, sea salt, and freshly ground pepper. Heat 3.5 tablespoons of butter in a large skillet over medium-high heat until it foams and smells nutty. Once the butter is ready, carefully place the salmon in the pan skin-side up (if using skin-on) and sear for 4 minutes without moving it. Flip gently and cook the other side for 4 minutes until the salmon is cooked through and flakes easily. Transfer the cooked salmon to a plate.

In the same skillet with the salmon drippings, add the minced garlic and sliced shallots, stirring constantly for about 4 minutes until they're softened and fragrant—the flavorful browned bits on the pan will enhance the depth of the sauce. Add the halved cherry tomatoes and cook for 2 minutes to soften them slightly. Pour in the dry white wine and scrape the bottom of the pan with a wooden spoon to deglaze, allowing most of the liquid to evaporate (about 2-3 minutes). This concentrates the flavors and removes any harsh alcohol notes.

Reduce the heat to medium and pour in the room-temperature heavy cream, stirring gently to combine with the aromatics and tomatoes. Let the sauce simmer and bubble gently for 2-3 minutes—I find that room-temperature cream incorporates more smoothly than cold cream, preventing curdling and creating a silkier sauce. Break the cooked salmon into bite-sized pieces directly into the sauce, folding it in gently so the pieces stay tender and don't break apart too much. Add the reserved pasta water gradually while stirring, adjusting the consistency until the sauce coats the pasta without being too thick.

Add the cooked penne from Step 1 to the sauce and toss everything together gently over low heat for 1-2 minutes, ensuring the pasta is well coated and warmed through. Stir in the freshly grated Parmesan cheese until melted and creamy. Finally, fold in the chopped fresh dill, fresh parsley, lemon zest, and a squeeze of fresh lemon juice—the brightness of the lemon and herbs lifts the richness of the cream and brings the entire dish into balance. Taste and adjust seasoning with sea salt and pepper as needed.

Divide the creamy salmon Tuscan pasta among serving bowls or plates while hot. If desired, garnish each portion with an extra sprinkle of fresh Parmesan cheese and a small pinch of fresh dill for visual appeal and an herbal accent. Serve immediately while the sauce is still creamy and warm.