Preheat the oven to 425°F (220°C). Place the salmon fillet in an oven-safe baking dish and pat dry with a paper towel. Drizzle with 1 tablespoon of olive oil and 2 tablespoons of lemon juice. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bake for 10 to 12 minutes, or until the salmon is just cooked through and flakes easily with a fork. Remove from the oven and let rest under loosely tented foil. Once cooled slightly, flake the salmon into bite-sized pieces using two forks.

In the meantime, bring a large pot of generously salted water to a boil. Add the penne and cook according to package instructions until al dente, typically 8 to 10 minutes. Drain and set aside.

In a large skillet over medium-low heat, melt the butter with the remaining 1 tablespoon of olive oil. Add the chopped shallot and cook for 2 to 3 minutes until softened. Stir in the minced garlic, red pepper flakes (if using), and the remaining salt and pepper. Sauté for 30 to 45 seconds until the garlic becomes fragrant but not browned.

Pour in the white wine, remaining lemon juice, and lemon zest. Allow the mixture to simmer gently for approximately 2 minutes, stirring occasionally, until slightly reduced and thickened.

Add the cooked penne to the skillet and toss to coat with the sauce. Stir in the chopped sun-dried tomatoes, chopped basil, and Parmesan cheese. Mix until the pasta is evenly coated and the cheese begins to melt.

Gently fold in the flaked salmon. Warm through for an additional minute, then remove from heat. Garnish with additional basil and Parmesan before serving, if desired.