Bring a large pot of salted water to a rolling boil. Add 6 oz of your favorite pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving 1 cup of the starchy pasta water.

In a skillet over medium heat, add 2 tablespoons of olive oil. Season 2 salmon fillets with salt and pepper. Cook the salmon skin-side down for about 4-5 minutes until crispy, then flip and cook for another 3-4 minutes until just cooked through. Set aside.

In the same skillet, add minced garlic and chopped sun-dried tomatoes to the residual oil. Sauté for 1-2 minutes until fragrant and golden.

Pour in ¼ cup of fresh lemon juice and add the lemon zest. Stir in a splash of reserved pasta water to create a light sauce. Simmer for 2-3 minutes.

Add the drained pasta to the skillet and toss gently in the sauce for 1-2 minutes, adding more pasta water if necessary.

Flake the cooked salmon into bite-sized pieces and fold gently into the pasta mixture.

Serve in shallow bowls, topped with grated Parmesan and fresh herbs. Optionally, serve with lemon wedges for freshness.