1. Cook the Pasta: Bring a large pot of salted water to a rolling boil, then add penne pasta. Cook for 10-12 minutes, stirring occasionally, until al dente. Once cooked, drain the pasta in a colander and keep it warm by tossing it back into the pot with a splash of olive oil.

2. Prepare Salmon: While the pasta cooks, dry the fresh salmon fillets with a paper towel. Season both sides with salt, pepper, and garlic powder. Lightly dredge each fillet in flour, shaking off the excess.

3. Sear Salmon: In a large skillet, heat a mix of olive oil and butter over medium heat. Place the salmon in the skillet and cook for about 3 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.

4. Deglaze Pan: Carefully remove excess fat from the skillet. Pour in chicken broth or dry white wine to deglaze the pan, scraping with a wooden spoon. Stir in the pesto, cooking briefly for 1-2 minutes.

5. Make the Sauce: Reduce the heat to low and stir in heavy cream and lemon juice. Allow the sauce to simmer gently for about 1 minute until it thickens.

6. Combine: Break the seared salmon into large chunks, return it to the skillet with the sauce, and heat through for about 2 minutes.

7. Toss with Pasta: Add the cooked penne to the skillet and toss thoroughly to coat in the sauce. Warm for another minute.

8. Serve and Garnish: Spoon into bowls and garnish with Parmesan cheese and fresh basil.