Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions. When the pasta is about 10 minutes away from being done, start the sauce.
Lightly season the salmon with salt & pepper and then coat it in flour.
Add the oil and butter to a skillet over medium-high heat. Cook the salmon for 2 minutes/side.
Take the fish out of the pan and set it aside. Reduce the stove's heat to medium.
Add the sun-dried tomatoes, garlic, and Dijon mustard to the pan. Cook for 30 seconds, stirring constantly.
Add the cream, lemon juice, and Cajun seasoning to the pan. Stir until the sauce is smooth.
Add the salmon back into the pan and break it up using your spoon. Let it cook for a few more minutes until it's cooked through and the sauce has thickened up a bit. Add some fresh basil in the last minute or two of cooking if using.
Drain the pasta and toss it with the sauce. Serve with freshly grated parmesan if desired.
I used sun-dried tomatoes packed in oil and drained the oil before adding them to the pan.
You can stretch this to 4 people if you double the pasta and serve the dish with a side.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.