Preheat oven to 180°C (356°F).

Cook your pasta according to packet instructions. Once cooked, drain and set aside.

While the pasta is cooking, heat butter in a medium sized saucepan. Once hot, add the finely chopped brown onion and cook until the onions are soft and lightly browned.

Next add the minced garlic, and saute for 1 to 2 minutes. Be careful not to burn your garlic.

Add the drained canned salmon and fry for 1 – 2 minutes, breaking up any chunks. Season lightly with salt and pepper.

Next, add the green peas, cherry tomatoes, dijon mustard, and lemon juice.

Reduce heat to low, add the cream, stock, green onions, roughly chopped hard boiled eggs, and season with salt and pepper to taste.

Turn off heat and mix through the cooked and drained pasta.

Transfer into casserole dish, making sure the top sits flat. (see note 1).

In a small mixing bowl combine the Parmesan cheese and bread crumbs.

Spread the Parmesan cheese and bread crumbs mixture over the top of the pasta bake evenly.

Bake in preheated oven for 10 to 15 minutes or until it is golden brown on top. Once baked, remove from oven and allow to cool slightly before serving.