Begin by bringing a large pot of salted water to a rolling boil over high heat. Add in 8 oz of uncooked penne pasta and cook for about 10-12 minutes, or until al dente, stirring occasionally. Once done, drain the pasta in a colander but avoid rinsing it to keep the starch.

In a large skillet, melt 3 tablespoons of butter over medium heat. Add the diced onion and sauté for about 4-5 minutes, until the onions become soft and translucent.

Add 1 pound of skinless, boneless salmon to the skillet and cook for 5-7 minutes, breaking it into bite-sized pieces until opaque and flakes easily.

Pour in 8 oz of heavy cream, then season with ½ teaspoon of sea salt and ¼ teaspoon of black pepper. Stir gently and let the sauce simmer for about 2-3 minutes.

Add the drained pasta along with ¾ cup of grated Parmigiano Reggiano and the ¼ cup of chopped fresh parsley. Toss gently to coat everything thoroughly.

Plate your Easy Creamy Salmon Pasta and sprinkle with additional Parmigiano Reggiano and extra parsley. Serve warm.