Begin by bringing a large pot of salted water to a boil. Add the uncooked pasta and cook according to package instructions until al dente. Once cooked, drain and set aside, reserving a bit of the pasta water for later.
While the pasta is cooking, take your fresh salmon and pat it dry with a paper towel. Dredge it lightly in flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the salmon fillets, skin-side down. Cook for about 4-5 minutes, allowing the skin to crisp up. Flip the salmon and cook for an additional 3-4 minutes, or until cooked through. Remove the salmon from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the sun-dried tomatoes and Dijon mustard, allowing the flavors to meld.
Pour in the heavy cream, stirring well to combine. Add the Cajun seasoning, fresh lemon juice, and season with salt and pepper to taste. Let the sauce simmer for a few minutes until it thickens slightly.
Flake the cooked salmon into large pieces and gently fold it into the creamy sauce. Add the cooked pasta, tossing everything to coat. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Once everything is well combined, taste and adjust seasoning if necessary. Serve the pasta hot, garnished with torn fresh basil and a sprinkle of freshly grated Parmesan cheese, if desired.
