Directions:
1. Prepare the Salmon: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the salmon filet on the prepared baking sheet and drizzle with 1 tablespoon of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Once cooked, remove from the oven and set aside to cool slightly, then flake the salmon into large pieces.
2. Cook the Pasta: While the salmon is baking, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
3. Prepare the Sauce: In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil and the butter. Once the butter is melted, add the chopped shallot and cook for 2-3 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for an additional 30 seconds until fragrant.
4. Build the Sauce: Add the chicken or vegetable broth and lemon zest to the skillet. Allow the mixture to simmer for 2-3 minutes to reduce slightly. Stir in the sun-dried tomatoes, 1/4 cup of lemon juice, and 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2 more minutes.
5. Combine Pasta and Sauce: Add the cooked penne pasta to the skillet along with the flaked salmon. Toss to combine, adding reserved pasta water as needed to achieve the desired sauce consistency.
6. Add Herbs and Cheese: Stir in the chopped basil and 1/3 cup of freshly shredded Parmesan cheese, tossing until the cheese is melted and the pasta is well coated.
7. Serve: Divide the pasta among serving plates. Garnish with additional fresh basil and Parmesan cheese as desired.
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