Bring a large pot of water to a boil, and heavily season with salt. Add the pasta and cook according to the packet instructions.

While the pasta is boiling, season the salmon by sprinkling ¼ teaspoon of salt and ¼ teaspoon of pepper all over the fillets.

Heat the oil in a large frying pan over medium-high heat. Add the salmon fillets and cook until lightly browned on the bottom, about 3 minutes. Flip the salmon. Cook until the fish is just flakey and browned on the other side, about 2 more minutes. Remove the salmon from the skillet.

Add the shallots to the skillet and cook, stirring frequently, until they start to brown, 2 to 3 minutes. Stir in the garlic and cook for 30 seconds. Pour in the wine and boil until reduced by about half, 2 to 3 minutes.

Reduce the heat to medium. Stir in the cream and bring to a simmer, about 2 minutes. Whisk in the cheese, lemon zest, and remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper. Stir and cook until the cheese is melted and the sauce is thickened slightly. Remove the pan from the heat.

Reserve 250ml of pasta water and drain the cooked penne. Add the penne to the pan with the sauce and stir to coat, adding splashes of pasta water until the pasta is saucy enough to your liking. Taste and season with more salt and pepper, if desired.

Break the salmon filets into bite-size chunks. If your fillets have skin, leave and discard the skin. Gently stir the salmon chunks into the pasta. Serve with more parmesan and a lemon wedge, and garnish with parsley.