Salmon Pasta

– 1 pound salmon fillet* I prefer cooking salmon with skin on, though you can use skinless if you prefer – 2 tablespoons extra virgin olive oil divided – ¼ cup plus 2 tablespoons, freshly squeezed lemon juice divided – 1 teaspoon kosher salt divided – 1/2 teaspoon black pepper divided – 8 ounces whole wheat penne rigatoni, or similar pasta – 2 tablespoons unsalted butter – 1 shallot finely chopped – 4 cloves garlic minced (about 1 1/2 tablespoons) – 1/4 teaspoon red pepper flakes – 1/4 cup white wine or low sodium chicken broth or vegetable broth – Zest of 1 lemon – 1/2 cup oil-packed sun-dried tomatoes drained and chopped – 1/2 cup chopped fresh basil plus additional for serving – 1/3 cup freshly shredded Parmesan cheese