Preheat your oven to 400ºF (200ºC) and line a baking sheet with aluminum foil.

Bring a large pot of salted water to a boil, add fettuccine, and cook as per package instructions (8-10 minutes). Reserve 1 cup of pasta water before draining.

Place the salmon fillet on the baking sheet, drizzled with olive oil, salt, and pepper, then scatter the cherry tomatoes around.

Roast the salmon and tomatoes for 10-12 minutes until the salmon reaches an internal temperature of 140-145°F.

In a skillet over medium heat, melt the unsalted butter, then add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and simmer, then gradually stir in grated Parmesan cheese until melted and thickened.

Toss the cooked fettuccine into the creamy sauce, adding reserved pasta water to adjust the consistency.

Fold in the baby spinach until wilted, then add flaked salmon and roasted tomatoes before serving.