Cook the Pasta: Fill a large pot with water, adding a generous pinch of salt, and bring to a boil. Add 8 oz of fettuccine, cooking for about 8-10 minutes until al dente. Reserve 1/3 cup of cooking water before draining.

Sear the Salmon: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season 3 salmon fillets with salt and pepper, searing flesh-side down for 5 minutes. Flip and cook for another 4-5 minutes until done. Remove and cover.

Sauté Aromatics: In the same skillet, reduce heat to medium, add 2 tbsp butter, and sauté 5 minced garlic cloves for 1 minute. Add 1 minced shallot, cooking until translucent. Stir in 5 oz sun-dried tomatoes for 1-2 minutes to combine.

Create the Sauce Base: Pour in reserved 1/3 cup pasta cooking water, stirring gently. Let it simmer for a couple of minutes, then lower heat to medium-low.

Add Creamy Ingredients: Stir in 1 cup heavy cream and 3/4 cup half-and-half, seasoning with salt and pepper. Let it simmer for about 5 minutes until it thickens slightly.

Fold in Spinach and Cheese: Gradually add 3 cups spinach, folding until wilted. Stir in 1/2 cup grated Parmesan cheese until melted, enhancing the sauce.

Combine Everything: Add the drained fettuccine noodles to the skillet, tossing until well coated with the sauce.

Final Touches: Serve hot, plating with a salmon fillet on top. Garnish with parsley and extra Parmesan; encourage lemon squeeze for extra flavor.