Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

Place cherry tomatoes on the baking sheet and drizzle with 2 tablespoons oil. Roast 30 minutes and set aside to cool.

While the tomatoes roast, cook pasta according to package directions and set aside.

In a skillet, heat remaining 1/2 cup oil. Add salt and pepper, turn off the heat, and add minced garlic.

Pour garlic oil over the pasta. Add roasted tomatoes, mixing to distribute evenly. Set aside.

In a skillet, heat oil. Add panko, salt, pepper, and pine nuts (if using). Stir one to two minutes, until crumbs are golden. Let cool.

Mix in parsley and Parmesan. Set aside until serving time.

Season salmon slices with salt and pepper.

In a skillet, heat one tablespoon oil over high heat until pan is piping hot and oil is shimmering. Reduce heat to medium and add salmon, skin side down. Do not cook more than three slices at a time so as not to crowd the skillet.

Add half the head of garlic, placing it face-down in the skillet to infuse the oil.

As the salmon cooks, it will start turning light pink. Cook five to six minutes and then gently turn over.

Add one tablespoon butter and sear another five minutes, basting as it cooks.

Wipe pan clean and repeat until all salmon is cooked.

Plate some of the finished pasta and top with the prepared crisp and seared salmon.