Step-by-Step Instructions

• Bring a large pot of salted water to a vigorous boil. Add fettuccine and cook according to package instructions, about 8-10 minutes until al dente. Reserve ¼ cup pasta water, then drain.
• In a skillet, heat olive oil over medium-high heat. Season salmon fillets with salt and pepper, then cook for 4-5 minutes on each side until golden brown. Flake salmon and set aside.
• Melt butter in the same skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add halved cherry tomatoes and chili flakes, cooking until softened, about 4-5 minutes.
• Pour in heavy cream and bring to a simmer. Add grated Parmesan and reserved pasta water, mixing until the sauce thickens slightly, about 2-3 minutes.
• Add the drained fettuccine and flaked salmon into the skillet. Toss gently to ensure the pasta is coated in the sauce, heating everything through.
• Transfer to serving dishes and garnish with chopped parsley. Serve immediately.