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Bring a large pot of water to a boil. Add 8 ounces pasta; cook according to package instructions. Reserve ¼ cup pasta water; drain the pasta and set aside.
Meanwhile, sprinkle 4 salmon pieces with ¼ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the salmon skin-side down; cook for 4 to 5 minutes on each side or until an instant-read thermometer inserted in the thickest part registers 145°F. Transfer to a plate; wipe out the skillet.
Heat 1 tablespoon oil in the skillet over medium heat. Add halved tomatoes; sauté until softened and beginning to wrinkle, about 2 minutes. Add the cooked pasta, ½ cup plus 2 tablespoons pesto, the ¼ cup reserved pasta water and ½ teaspoon crushed red pepper (if using); stir until combined and the sauce has coated the pasta.
Spread 1½ teaspoons pesto on top of each piece of salmon. Serve the salmon on top of the pasta.