Season both salmon fillets with paprika, salt, and black pepper. Heat the olive oil in a skillet over medium heat and sear the salmon until deeply golden. Flip, finish cooking, and transfer to a plate.

Add the whole cherry tomatoes to the salmon-seasoned pan juices. Pour in the water, cover, and cook until softened and blistered.

Remove the lid, add the minced garlic, and crush the softened tomatoes in the skillet to create a rustic tomato base. Season with the remaining black pepper.

Pour in the heavy cream. Add the mascarpone, Parmigiano-Reggiano, and parsley, stirring gently over low heat until smooth and creamy.

Add the baby spinach and halved cherry tomatoes, then drizzle with the hot honey or chili oil. Fold gently until the spinach begins to wilt.

Add the cooked penne and toss until thoroughly coated.

Break the salmon into large tender flakes and gently fold it into the pasta.

Serve immediately while hot and creamy.