
Dice the red onion, halve the cherry tomatoes, and finely chop the garlic. Cut the salmon into bite-size pieces, then lightly coat the pieces with flour and shake off any excess.


Heat the olive oil in a large skillet over medium-high heat. Sear the salmon pieces on all sides until lightly golden, about 2-3 minutes total; they do not need to be fully cooked yet. Transfer the salmon to a plate.

In the same skillet, add the onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for 30 seconds, then add the cherry tomatoes, heavy cream, salt, and black pepper.

Return the salmon to the skillet. Reduce the heat to medium-low and simmer gently for 4-6 minutes, until the sauce thickens slightly and the salmon is cooked through.

Stir in the fresh basil or Italian seasoning. Taste and adjust the salt and pepper as needed.

Meanwhile, cook the pasta in salted boiling water until al dente. Drain, reserving a little pasta water, then toss the pasta with the salmon tomato sauce. Add a splash of pasta water if needed to loosen the sauce, and serve warm.
