This fragrant pasta is giving you the best of both worlds. On one hand, it's bright and fresh with lemon, parsley and capers. And on the other, it lets you lean into a bit of indulgence with a creamy sauce, soft tubes of rigatoni and velvety, no-cook salmon. Life is really about balance, after all.
Cook pasta in a saucepan of salted boiling water for 10 minutes or until al dente. Drain and reserve 40ml (2 tablespoons) pasta cooking water. While pasta is cooking, continue with step 2.
Halve cherry tomatoes. Peel and crush garlic. Finely slice spring onion. Zest lemon. Rinse and roughly chop parsley. Remove skin from salmon and flake into pieces.
Heat 1 teaspoon oil in a frypan over medium-high heat. Add tomatoes and cook for 3–4 minutes or until collapsed. Add spring onion, garlic and lemon zest and cook, stirring, for 30 seconds or until fragrant.
Add cream to tomatoes and cook for 2–3 minutes or until reduced slightly.
Add salmon, reserved pasta water, capers, most of the parsley and pasta to pan with tomatoes and sprinkle with salt. Cook for 1–2 minutes or until sauce has thickened slightly and is clinging to pasta. Season with salt and pepper.
Place remaining olive oil, 2 teaspoons lemon juice, a sprinkle of salt and pepper and salad leaves in a bowl and toss to combine. Divide pasta between bowls and sprinkle with remaining parsley. Serve with salad and lemon wedges on the side.