In a large pot of salted boiling water, cook the spaghetti or fettuccine until al dente based on package directions, typically around 8-10 minutes. Remember to reserve 1 cup of pasta water before draining!

Season the salmon fillets with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat, then add the salmon skin-side down. Cook for about 4-5 minutes on each side until the salmon is flaky and golden brown. Remove from heat and flake into bite-sized pieces.

In a large bowl, mix the cooked pasta, flaked salmon, halved cherry tomatoes, and basil pesto. Toss everything gently to ensure even coating.

If you desire a sauce with more consistency, gradually add the reserved pasta water until you achieve your preferred texture.

Dish out the pasta mixture onto plates or into bowls. Generously sprinkle freshly grated Parmesan cheese on top and garnish with fresh basil leaves.

Dig in right away to savor the delightful flavors of this Salmon Pesto Pasta while it's warm and fresh!