Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet, heat the olive oil over medium heat. Season the salmon fillets with salt and pepper, then add them to the skillet. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside.

In the same skillet, reduce the heat to low and add the heavy cream. Stir in the basil pesto and mix until well combined. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Add the cooked pasta and cherry tomatoes to the skillet, tossing to coat everything in the creamy pesto sauce.

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

Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.