Preheat oven to 400. In an oven safe dish, add salmon and top with juice of 1/2 lemon and its zest, 1 tablespoon of the parsley, 2 cloves of the garlic, drizzle of oil and a few cracks of salt and pepper. Bake for 15 to 18 minutes or until salmon flakes with a fork.
Meanwhile, in a large skillet sauté onions, garlic and tomatoes in a drizzle of olive oil. Cook until fragrant and the tomatoes start to give off their juices, about 5-8 minutes. Season with salt, pepper and crushed red pepper.
Boil pasta of choice, and reserve a 1/2 cup of the pasta water. Add pasta to the skillet with the remaining parsley, juice of 1/2 lemon and pasta water. Toss around for a few minutes and plate.
Add bread crumbs as your pasta topping and top with baked salmon.