Creamy Calabrian Chili Salmon & Linguine with Burst Tomatoes

1. Bring a pot of salted water to a boil. Add the linguine and cook al dente, according to package. Drain, toss in olive oil to prevent sticking, and set aside.
2. Season your salmon with blend of choice (I used garlic and herb). Heat 1 tbsp olive oil in the pan on medium-high. Add the salmon salmon skin up, and cook for 4 minutes on each side. Remove from pan, and set aside.
3. Add remaining 1 tbsp olive oil to the pan on medium heat. Add tomatoes and shallots, season with salt, and cook for about 6-7 minutes until tomatoes have softened. Add the calabrian chilis, butter, and cream. Mix together and bring to a simmer, and cook for 2-3 minutes until sauce has thickened (you can press down on the tomatoes to soften them more).
4. Turn the heat to low, and then mix in the parsley and basil. Mix in your cooked linguine, and then top with salmon. Serve warm!