In a big pan heat 1 tbsp olive oil. Add the onion and cook until translucent and slightly brown.
Add the white wine, the tomato passata, thyme and parsley.
Add the juice and zest of one lemon.
Turn down the heat and let the sauce simmer for 10-15 minutes or until it has thickened quite a bit.
Meanwhile cook the pasta according to package and save one cup of the pasta cooking water before draining it.
Add the cream to your sauce and season with salt and pepper to taste.
Cut the salmon into bite sized cubes and add to the simmering sauce. Let it cook for about 3-4 minutes or until it's just cooked through.
Add the pasta to the sauce pan and mix well. If it's too dry for your taste, add a splash of the pasta cooking water.
Serve immediately with parmesan cheese.