Heat a large skillet over medium-high heat and add a splash of olive oil. Sear the salmon fillets skin-side down for about 4-5 minutes until the skin is crispy and golden brown. Flip and cook for another 3-4 minutes.

In the same skillet, lower the heat to medium and add minced garlic, sautéing for around 30 seconds until fragrant. Toss in the cherry tomatoes and cook for about 2-3 minutes until blistered.

Pour in the heavy cream, stirring to combine. Increase heat and whisk in Parmesan cheese until it melts smoothly. The sauce should thicken slightly.

Add cooked fettuccine and fresh spinach to the sauce, tossing to combine and allow the spinach to wilt down.

Flake the cooked salmon into large pieces and gently fold it into the pasta. Divide among plates and garnish with remaining Parmesan.