Begin by bringing a large pot of salted water to a rolling boil. Add the dried fettuccine noodles and cook for about 8-10 minutes, or until they reach al dente. Remember to reserve 1/3 cup of the pasta cooking water before draining the noodles.

While your pasta cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the three salmon fillets with salt and pepper, then carefully place them flesh-side down into the hot skillet. Sear for about 5 minutes until golden brown, then flip and cook for another 4-5 minutes. Remove and keep warm.

In the same skillet, add two tablespoons of butter and melt over medium heat. Once melted, add minced garlic and sauté for about 1 minute. Then, toss in the minced shallots and continue to cook until translucent, about 2-3 minutes. Stir in the drained sun-dried tomatoes and sauté for an additional 1-2 minutes.

Pour the reserved pasta cooking water into the skillet, stirring to incorporate the flavors. Allow the mixture to reduce slightly before adding 1 cup of heavy cream and 3/4 cup of half-and-half. Season with salt and pepper, then bring to a gentle simmer, letting it thicken for about 3-5 minutes.

Once the sauce has thickened, add in 3 cups of baby spinach gradually, stirring until the leaves are wilted, about 2-3 minutes. Stir in 1/2 cup of grated Parmesan cheese until it melts smoothly into the sauce.

Gently toss the cooked fettuccine noodles into the creamy sauce, ensuring every strand is well-coated. If the sauce is too thick, add a bit more reserved pasta water to reach desired consistency. Serve the pasta on plates with the seared salmon on top, garnished with fresh parsley.