Prepare the herb sauce: In a food processor, combine parsley, basil, toasted pine nuts, grated Parmesan cheese, lemon zest, and minced garlic. Pulse until finely chopped.

With the food processor running, slowly drizzle in 30 ml of olive oil until the sauce is smooth and emulsified. Stir in the lemon juice. Season with salt and pepper to taste. Set aside.

Cook the pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve about 240 ml of the pasta cooking water before draining.

While the pasta cooks, pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.

Heat 15 ml of olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down (if applicable), into the hot skillet.

Sear the salmon for 4-5 minutes per side, or until cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of the fillets.

Return the drained pasta to the pot. Add about 3/4 of the prepared herb sauce and toss to coat. Add reserved pasta water a tablespoon at a time, as needed, to create a light coating on the pasta.

Divide the sauced pasta among serving plates. Top each plate with a seared salmon fillet. Drizzle any remaining herb sauce over the salmon and serve immediately.