In a large pot of salted boiling water, cook your spaghetti or fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, season the skinless salmon fillets with salt and pepper. Heat olive oil in a skillet over medium heat, add salmon skin-side down, cooking for about 4-5 minutes on each side until flaky.

In a large bowl, combine the cooked pasta, flaked salmon, halved cherry tomatoes, and basil pesto. Toss gently to coat.

If the pasta seems too dry, gradually add reserved pasta water until desired sauciness is achieved.

Serve the pasta mixture on plates, and sprinkle with grated Parmesan cheese and fresh basil leaves.

Enjoy immediately for a delightful meal that combines comfort and gourmet flair!