Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels. Drizzle olive oil over the salmon fillets and rub the Cajun seasoning evenly on both sides. Season with salt and pepper to taste. Place the fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon is baking, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Add the chopped roasted red peppers and cook for another 2-3 minutes. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Add the cooked penne pasta to the sauce, tossing to coat evenly. Keep warm on low heat.

In a small bowl, mix the softened butter, minced garlic, chopped parsley, and a pinch of salt until well combined. Spread the garlic butter mixture generously on each slice of Texas toast. Place the slices on a baking sheet and toast them in the oven (you can do this while the salmon bakes) for about 5-7 minutes, or until golden and crispy.

Plate a generous serving of the creamy roasted red pepper penne pasta and top with a Cajun spiced salmon fillet. Garnish with fresh basil or parsley and serve with lemon wedges on the side. Enjoy with the thick garlic Texas toast on the side.