Preheat oven to 350℉.
Bring a large pot of water to a boil. Once boiling heavily salt the water and cook pasta to al dente following instructions on the package. Note: It is important that the noodles not be overcooked as they will continue cooking while baking. A slightly undercooked but still edible noodle will be best for this recipe.
While the water comes to a boil place a large frying pan over med/high heat. Add butter and melt. Add diced onions and celery. Sauté until sweating and slightly tender, about 5-6 mins.
Add herbs, salt, pepper and garlic. Sauté for 1 addittional min.
Stir in flour and cook, stirring frequently for about 3 mins.
Slowing add in milk, broth and lemon juice, stirring frequently until smooth. Bring to a low simmer for about 3-4 mins.
Stir in cheese until melted and then turn off heat.
Add in corn, tomatoes, black olives, salmon and drained pasta. Gently stir.
Grease a large 11 x 13 roasting pan. Transfer noodle mixture evenly to roasting pan and sprinkle with bread crumbs. Bake for 25-30 mins or until breadcrumbs are lightly golden brown.