Preheat the oven to 375 F (190,556 C) and gather your ingredients.
Gently dry the salmon filets with paper towel. Do not wash them. Cover with olive oil and sprinkle with a pinch of salt, black pepper, and dried rosemary.
Coat your baking sheet with olive oil and place the salmon filets skin-side down.
Bake in the oven at 375 F (190 C) for about 15-20 minutes.
In the meanwhile prepare the sauce. Dice the onion (or shallot) and garlic to pieces as small as possible. Fry them hot olive oil on low heat until the onions and the garlic turn golden yellow, soft and translucent.
Add the cream and wine, then season with a pinch of salt and pepper. Cook for around 5-10 minutes on low heat until the alcohol has dissipated. Taste to make sure everything is as it should be.
Add the cheese and let is fully fuse into the sauce. Stir frequently and cook for another two to three minutes. Set aside.
Prepare some freshly chopped basil which will be added to the sauce shortly before it is served.
Fill a cooking pot with water and bring to a boil. Once the water is boiling add pasta and cook for 6 to 10 minutes, depending on the instructions on the package. Test a piece of pasta with a fork to make sure it's cooked al dente.
Remove the cooked salmon fillets from the oven and using a fork, break them into small pieces. If desired, squeeze a few drops of lemon juice over them while they are still warm.
Once the pasta is done cooking, strain the liquid. Place the pasta on the plates and top with very hot sauce, containing freshly chopped basil that you've added to the saucepan right before serving. Serve the salmon pieces on top, decorated with few basil leaves.
Enjoy!