Cook 16 oz. rigatoni/pasta according to package directions. Meanwhile, season 1 lb. salmon fillet with salt and pepper to taste and bake at 350 degrees F for 15-20 minutes, depending on thickness. Once the pasta is cooked, drain and toss with 1 tsp minced garlic, 2 tbsp olive oil, ½ c. fresh basil chopped and season with salt and pepper to taste. Add 2 tbsp lemon juice, zest of lemon and 2 tsp capers to the pasta and toss to mix. Flake the salmon into bite-size pieces. Gently toss salmon with the pasta. Dish and serve hot topped with freshly grated or shaved Parmesan cheese.