Toast almonds in a non-sticking frying pan until lightly golden for 2-3 minutes.
Heat the cream in a non-sticking skillet and cook until thick and reduced, season with salt and pepper. In the meantime, cook the Tortelloni according to package instructions in generously salted boiling water.
Add the salmon to the skillet and sauté for 1 minute. Drain the Tortelloni reserving ¼ cup of the pasta cooking water. Add pasta to the skillet and toss to combine adding a little pasta cooking water if you need to loosen the sauce. Sprinkle with herbs, divide among plates and garnish with toasted almonds. Serve immediately.