Bring a large pot of salted water to a rolling boil. Add 9 oz (250g) of fettuccine and cook according to package instructions, usually about 8–10 minutes, until al dente. Reserve ¼ cup of pasta water, then drain the fettuccine and set it aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season 2 skinless salmon fillets with salt and pepper. Cook for 4-5 minutes on each side until golden brown and flaky. Remove and flake the salmon into chunks.

In the same skillet, reduce heat to medium and add 1 tablespoon of butter. Once melted, add 3 minced garlic cloves and sauté for about 30 seconds. Add 1 ½ cups of halved cherry tomatoes and 1 teaspoon of chili flakes. Cook for about 4-5 minutes until tomatoes soften.

Pour in ½ cup of heavy cream, stirring to combine. Simmer for about 2 minutes. Stir in ¼ cup of grated Parmesan and reserved pasta water until sauce thickens.

Add the cooked fettuccine and flaked salmon to the sauce. Toss for 1-2 minutes over low heat to coat well. Adjust seasoning with salt and pepper if needed.

Serve on plates and garnish with freshly chopped parsley. Enjoy immediately!