Step 1

Preheat oven to 400 degrees F. Line a sheet pan with aluminum foil. Set aside.

Step 2

Cook the fettuccine according to package directions in a pot of generously salted water. Drain and set aside.

Step 3

Roast salmon and tomatoes: Place the salmon fillet (skin-on is fine) on the prepared sheet pan. Season salmon with about 1 tablespoon of olive oil, ½ teaspoon salt and ¼ teaspoon ground black pepper. On the same sheet pan, arrange the cherry tomatoes and drizzle with olive oil and a pinch of salt. Roast at 400 degrees F for 10-12 minutes, or until the salmon is fully cooked and the tomatoes are a bit blistered. Remove from oven. Flake the salmon with a fork (discard the skin). Set aside.

Step 4

Make the creamy sauce: Meanwhile, melt butter on a large skillet and add the minced garlic over medium heat. Cook for 1-2 minutes or until fragrant. Then, add the heavy cream and bring to a light simmer. Add the freshly grated parmesan cheese and a few grinds of black pepper. Simmer on low heat until melted and incorporated, stirring often. If too thick, add more cream as needed.

Step 5

Toss the cooked fettuccine into the simmering sauce. Add the spinach and toss a few more times until wilted. Add the cooked salmon and tomatoes, and combine.

Step 6

Garnish with grated parmesan cheese. Serve immediately. Enjoy!