Bring a large pot of salted water to a rolling boil. Add 9 oz of fettuccine and cook according to package instructions, reserving ¼ cup of pasta water before draining.

In a large skillet, heat 1 tablespoon of olive oil. Season 2 salmon fillets with salt and pepper, cook for 4-5 minutes on each side, then flake into chunks.

In the same skillet, melt 1 tablespoon of butter. Add 3 minced garlic cloves and sauté for 30 seconds. Then add 1.5 cups of halved cherry tomatoes and 1 teaspoon of chili flakes, cooking for 4-5 minutes.

Pour in ½ cup of heavy cream, simmer while stirring. Add ¼ cup of grated Parmesan and reserved pasta water. Stir until the cheese melts and the sauce thickens.

Add the cooked fettuccine and flaked salmon to the sauce. Toss gently for about 2 minutes to coat evenly.

Sprinkle chopped parsley over the dish and serve immediately.