Prepare the Salmon: In a bowl, combine the salmon cubes with paprika, peri peri seasoning, ¼ tsp salt, and 2 tbsp olive oil. Mix well to ensure the salmon is evenly coated. Heat a non-stick pan over medium heat. Once hot, add the salmon pieces and fry for about 3 minutes on each side or until golden brown and cooked through. Remove the salmon from the pan and set aside.

Cook the Aromatics: In the same pan, melt 1 tbsp of butter over medium heat. Add the chopped onion and cook for about 2 minutes until it becomes golden brown. Add the minced garlic and cook for another minute until fragrant.

Prepare the Sauce: Stir in 1 tsp of tomato paste, 1 tsp of mixed herbs, 1 tsp of dried parsley, and ½ tsp salt. Continue cooking for about 2 minutes, allowing the flavors to meld together. Pour in 270 ml of double cream and add half a cup of pasta water (from the pasta you're cooking). Stir the mixture until it thickens, around 3 minutes. Add 3 tbsp of grated Parmesan cheese and stir until melted and incorporated into the sauce. Remove 4 tbsp of the sauce and set aside for drizzling later.

Cook the Pasta: While preparing the sauce, cook 250 g of tagliatelle pasta according to the package instructions. Once cooked, drain the pasta and add it to the sauce in the pan. Toss the pasta in the sauce until it's fully coated.

Serve: Divide the pasta between two plates. Top with the cooked salmon bites and drizzle with the reserved sauce. Garnish with fresh chopped parsley and serve immediately.