In this creamy salmon pasta recipe, sun-dried tomatoes are used in two ways. The flavorful oil is used to sauté shallots, while the tomatoes get added to the cream sauce.
Put a pot of water on to boil. Cook pasta according to package directions to 1 minute before al dente; drain and set aside.
Meanwhile, heat sun-dried tomato oil (or olive oil) in a large nonstick skillet over medium-high heat. Add shallot and garlic; cook, stirring often, until the shallot is translucent, about 1 minute. Add sun-dried tomatoes, half-and-half, broth and salt. Bring to a simmer over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until thickened and reduced slightly, 5 to 7 minutes.
Add the pasta to the tomato mixture in the pan. Cook over medium heat, stirring constantly to evenly coat the pasta, for 2 minutes. Stir in basil. Remove from heat. Gently fold in salmon and lemon juice. Sprinkle with parsley and serve.