Heat 2 tbsp of reserved oil from the sun-dried tomatoes in a skillet. Add panko breadcrumbs and toast until golden brown, about 5 minutes. Season with a pinch of salt and set aside.

In a large pot, bring salted water to a boil. Cook the penne until al dente, then drain, reserving 1 cup of the cooking water for later use.

In the same skillet used for the breadcrumbs, heat 2 tbsp of oil and butter together. Add the salted bacon and cook over medium heat until crispy, about 5 minutes. Remove the bacon from the skillet and set it aside.

Season the skinless salmon fillets with salt, pepper, and sweet paprika. Sear the salmon in the skillet for 2-3 minutes on each side until cooked through, then remove and set aside.

In the same skillet, sauté minced garlic until fragrant, about 1 minute. Deglaze the skillet with a splash of the reserved pasta water. Stir in the tomato paste, oregano, and crushed red pepper flakes. Season with salt, then incorporate the cream and additional reserved water to achieve desired sauce consistency.

Toss the cooked penne with the creamy sauce, crispy bacon, and sun-dried tomatoes until well combined. Stir in the grated Parmesan until fully melted, then carefully add the seared salmon back into the pasta mixture. Adjust seasoning if needed and heat through for a couple of minutes.

Serve the pasta garnished with the toasted breadcrumbs and freshly chopped parsley. Pair it with a light salad for a complete meal.