Heat 2 tablespoons of oil from the sun-dried tomatoes in a skillet. Add the panko breadcrumbs and cook, stirring frequently, until they are golden brown and crispy, about 5 minutes. Set aside on a plate.

In a large pot, bring salted water to a boil. Add penne and cook until al dente, typically around 8-10 minutes. Be sure to reserve 1 cup of the cooking water before draining the pasta.

In the same skillet used for the breadcrumbs, cook salted bacon over medium heat until crispy, about 5 minutes. Remove from the skillet, leaving the rendered fat behind.

Place salmon pieces into the skillet, seasoning them with salt, black pepper, and sweet paprika. Sear for about 2-3 minutes per side, until nicely browned, then remove and set aside.

In the same skillet, add the minced garlic and sauté until fragrant, about 2 minutes. Deglaze the skillet with the reserved pasta cooking water, then incorporate tomato paste, oregano, and crushed red pepper flakes. Mix in the cream and another ½ cup of reserved cooking water, stirring until thoroughly combined.

Toss the drained pasta, reserved bacon, and sun-dried tomatoes into the creamy sauce, ensuring everything is well-coated. Stir in the grated Parmesan until melted. Adjust the sauce's consistency with more reserved cooking water if necessary.

Gently add the seared salmon back into the skillet, mixing to combine all the ingredients and checking seasoning.

Plate the pasta and garnish with toasted breadcrumbs and chopped parsley for a lovely finish. Enjoy it with a fresh salad for a complete meal!