Heat 2 Tbsps oil in a large skillet over medium heat. Sauté shallots and garlic for 1 minute.

Add the remaining sauce ingredients. Stir well to mix evenly. Bring to a boil and cook until sauce reduces to 1 ½ cups. This may take 10 -20 minutes depending on the size of your skillet and heat level. Stir occasionally. When thick reduce heat and keep sauce warm. Remove the sprigs of thyme and tarragon.

While sauce is reducing bring a dutch oven full of water with salt (according to pasta package directions).

Dredge fish fillets in flour to coat.

Heat remaining 2 Tbsps of oil in a heavy skillet over medium high heat. Add fillets and cook 3-4 minutes per side or until the fillet is opaque. Watch carefully so as not overcook.

When pasta water is boiling add the pasta and cook according to the package instructions. Try to time it so the fish and the pasta are cooked at the same time.

Drain pasta when done. Do not rinse. Return pasta to the pot and toss with ½ the cream sauce.

Divide the pasta between 4 pasta bowls or plates. Top pasta with a salmon fillet. Drizzle with the remaining sauce. Garnish with additional basil and orange zest.