Cook the linguine according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Add the salmon fillets to the skillet and cook for about 4-5 minutes on each side, or until cooked through. Remove the salmon from the skillet and flake it into bite-sized pieces.

In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in the cherry tomatoes and lemon juice, cooking for about 3-4 minutes until the tomatoes soften.

Add the flaked salmon and cooked linguine to the skillet, tossing to combine. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached. Season with salt and pepper to taste.

Serve immediately, garnished with fresh parsley.