Cook the pasta in a pot of boiling water to just al dente. Drain and set aside.
Heat the oil in a large skillet over medium heat. Pat the salmon dry and season with salt and pepper. Lay in the skillet and cook for 7 – 10 minutes, flipping once half-way through, depending on thickness (fish will flake easily with a fork when done). Remove from pan and set aside.
In the same skillet, stir in the mushrooms and onions. Cook for 3 to 5 minutes to soften. Stir in the Prego sauce and the cream cheese to heat through. Mix so that the cream cheese melts. Meanwhile, break the salmon up into bite-sized pieces and discard skin. Stir the cooked pasta, peas and salmon into the sauce. Toss to combine.
Serve with fresh basil on top as a garnish and enjoy.