Cut salmon into even sized chunks - mine were 3 cm (1") x 2 cm (⅔") - as long as they are quite chunky & even in size (see notes).
Meanwhile cook pasta according to packet directions.
Heat olive oil in a large non-stick fry pan over medium high heat, add salmon & fry for 1 - 1 ½ mins, or until coloured on all sides, remove to a plate (see notes).
Turn pan down to medium low.
Add tomatoes, chilli & garlic to pan, stirring for 1 - 2 minutes - don't allow the garlic to burn.
Add cream & lemon juice to pan, bring to a simmer.
Once simmering and cream has started to thicken slightly, add parsley and reserved salmon, stirring to combine.
Simmer for 1 - 2 mins, or until salmon is heated.
Add pasta to pan, stirring to combine & flake salmon chunks slightly.
Serve with fresh parmesan cheese.