Boil a large pot of salted water. Cook the penne until al dente according to package instructions. Save about a cup of pasta water, then drain and set aside

While the pasta cooks, heat olive oil and a knob of butter in a large skillet over medium heat. Sauté minced garlic and finely chopped shallot (or onion) until fragrant and translucent, about 2-3 minutes

Add the cherry tomatoes to the skillet. Cook for 3-4 minutes until they soften and burst slightly, releasing their juices. Splash in a splash of white wine and let it simmer briefly to deglaze the pan, intensifying the flavors

Dice the salmon into bite-sized pieces. Add them to the skillet, cooking gently until just cooked through, about 3-4 minutes. Season with thyme, salt, and black pepper to taste

Zest and juice half a lemon into the skillet. Stir well to combine, allowing the flavors to meld. If the sauce is too thick, loosen it with a little reserved pasta water to reach a silky, light consistency

Toss the cooked penne into the skillet, mixing thoroughly so each piece is coated with the sauce. Warm everything together for a minute, then remove from heat

Serve immediately, garnished with fresh basil leaves and grated Parmesan if desired. Finish with an extra squeeze of lemon for that zesty, bright finishing touch.