Dice the red onion into thin slices and halve the cherry tomatoes lengthwise—this makes them easier to eat and helps them release their juices into the salad. While prepping, bring a large pot of salted water to a boil and add the penne, cooking according to package directions until al dente. Once cooked, drain the pasta and transfer it to a large mixing bowl to cool slightly while you prepare the remaining components.

Pat the salmon dry with paper towels—I always do this because moisture on the surface prevents proper browning and creates steam instead of a nice crust. Season both sides generously with salt and black pepper. Heat the olive oil in a skillet over medium-high heat until shimmering, then carefully place the salmon skin-side up and cook for 3-4 minutes until golden. Flip and cook the other side for another 3-4 minutes until the salmon flakes easily with a fork. Transfer to a cutting board and let cool for a minute, then break into bite-sized pieces.

Add the diced red onion and halved cherry tomatoes to the cooled pasta in the bowl, then gently fold in the cooked salmon pieces. The warm pasta will slightly soften the onions while keeping them crisp, and the tomatoes will begin to release their juice to create a light dressing base.

Pour the pesto and lemon juice over the pasta mixture and stir gently to coat everything evenly. The pesto and lemon juice create the main dressing, but if the mixture seems too thick or dry, add a splash of water (a few tablespoons at a time) and stir until it reaches your desired consistency. I prefer Filippo Berio Classic Pesto because it has a more homemade taste than many commercial brands, and the lemon juice brightens the whole dish.

Add the freshly grated parmesan and torn fresh basil to the salad and fold gently to incorporate without crushing the salmon pieces. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while the pasta is still warm—this helps the cheese melt slightly and creates better flavor integration.