📖 Instructions

1. Get Started: Place your skillet over medium-high heat. Ensure its large enough to accomodate all ingredients. A 12-inch skillet or a dutch oven works wonders here.
2. Sear the Salmon: Pat the salmon fillets dry with paper towels. Season generously with salt, pepper, and a pinch of garlic powder. Add 1 tablespoon of olive oil to the hot skillet. Once shimmering, carefully place the salmon fillets, skin-side down if applicable, and sear for 3-4 minutes until golden brown and crispy. Flip and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside. Don't worry if it's not perfectly cooked; it will finish cooking in the sauce. I like to think of this as building layers of flavor!
3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet and cook for 3-5 minutes, until softened and translucent. Next, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter!
4. Introduce the Tomatoes: Add the halved cherry tomatoes to the skillet and cook for about 5 minutes, allowing them to soften and release their juices. Use a wooden spoon to gently crush some of the tomatoes, further enhancing the sauce. I just love the little bursts of flavor that you get from the tomatoes!
5. Create the Cream Sauce: Pour in the chicken broth and white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. This adds depth of flavor to the sauce. Let the mixture simmer for 2-3 minutes, allowing the alcohol to evaporate. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 5-7 minutes, or until it has thickened slightly. Remember to stir occasionally to prevent sticking.
6. Cook the Pasta: Add the uncooked pasta to the skillet, ensuring it is fully submerged in the sauce. If needed, add a little more chicken broth or water to cover the pasta. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the pasta is cooked al dente and has absorbed most of the sauce. Stir occasionally to prevent the pasta from sticking to the bottom of the skillet. If the sauce becomes too thick before the pasta is fully cooked, add a little more liquid. You'll know it's ready when it's perfectly creamy!
7. Combine and Finish: Gently flake the cooked salmon into the pasta. Stir in the fresh basil and sun-dried tomatoes (if using). Taste and adjust the seasoning as needed, adding more salt, pepper, or red pepper flakes to your preference. If you like a bit of acidity, a squeeze of fresh lemon juice can brighten up the dish. Oh so good!
8. Serve: Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired. This dish is best enjoyed hot, straight from the skillet. Enjoy every single bite of this culinary masterpiece!