Season salmon with salt and grill until flaky and done. Let sit at room temperature until ready to add.
Heat oil in a fry pan. Add bell pepper and onion and saute until soft. Add chopped garlic and stir until fragrant. Add in tomato, chardonnay and lemon and cook on low until heated. Sprinkle in capers and paprika and keep warm.
Meanwhile cook pasta according to package directions.
Drain pasta. Chunk the salmon. Add everything to the fry pan containing the sauce and vegetables and mix well. Serve immediately.