Preheat oven to 400 degrees F and heat large pot of water to boiling on stove. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1 teaspoon Cajun seasoning. Bake 12 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.

Meanwhile, salt pot of boiling water and cook penne according to package instructions.

Meanwhile, heat butter in large high-sided skillet over medium heat. Add mushrooms and cook 3 to 4 minutes or until light golden brown, stirring occasionally. 

Add zucchini to skillet and cook 4 to 6 minutes longer or until zucchini is tender. Transfer mushrooms and zucchini to medium bowl. 

Return skillet to heat and add sundried tomatoes and their oil, garlic and shallot to skillet.  Cook 1 minute, stirring constantly. Add cream, stock, lemon juice, salt, pepper and remaining 1-1/2 teaspoons Cajun seasoning. Heat to boiling over medium heat, then reduce heat to medium-low and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.

Drain penne and add to skillet. Add mushrooms and zucchini and toss until everything is well combined. Cook over low heat 1 to 2 minutes or until everything is warmed through, stirring occasionally. 

Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; break into large chunks over penne. Serve garnished with Parmesan cheese and parsley.