Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add salmon fillets, skin-side down if applicable. Cook for 4-6 minutes, or until the skin is crispy and golden.

Flip the salmon and cook for another 3-5 minutes, or until cooked through and flakes easily with a fork. Remove salmon from the skillet and set aside on a plate.

While the salmon cooks, bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente.

While pasta cooks, in the same skillet used for salmon (no need to clean), add 2 tablespoons of olive oil and the halved cherry tomatoes. Sauté over medium-high heat for 5-7 minutes, stirring occasionally, until the tomatoes begin to blister and soften.

Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta well.

Return the drained pasta to the large pot (or combine in the skillet with tomatoes if large enough). Add the pesto sauce and the blistered cherry tomatoes. Toss well to combine.

Stir in the grated Parmesan cheese. If the sauce seems too thick, add a splash or two of the reserved pasta water, stirring until it reaches your desired consistency.

Flake the cooked salmon into large chunks and gently fold into the pasta, or serve salmon pieces on top of individual pasta servings. Garnish with fresh basil and additional Parmesan cheese, if desired.