Boil a salted pot of water and cook pasta al dente according to package directions.
Sprinkle both sides of the salmon with Italian seasoning and salt & pepper, to taste.
Add oil and butter to a skillet on medium heat. Sear salmon for 3 minutes/side. Remove salmon from pan and set aside.
Add the tomato, cream, lemon juice and zest, garlic, and Dijon mustard. Stir until smooth and cook for 2 minutes, then stir in the parmesan.
Add the salmon back into the pan, and use a spoon to break it up into smaller pieces. Reduce heat to medium-low and cover. Cook for another 4-5 minutes, or until the salmon is cooked through. Season with more salt and pepper if needed.
Once the pasta is cooked, toss it with the sauce. Serve with parsley and some extra grated parmesan cheese if desired.