Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve ½ cup pasta water, drain, toss with 1 tbsp olive oil, and set aside.

Pat salmon dry and season both sides with paprika, Italian seasoning, salt, and pepper.

Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add 3 cloves minced garlic and sauté about 30 seconds until fragrant (don’t let it brown).

Add salmon to the hot skillet. If skin-on, place skin-side down first. Sear 3–4 minutes per side, until golden and just cooked through.

Salmon should flake easily and register about 125–140°F depending on desired doneness; USDA recommends 145°F. Squeeze lemon juice over the fillets, then transfer salmon to a plate and keep warm.

In the same skillet, reduce heat to medium and add 2 tbsp butter. Sauté 4 cloves minced garlic about 1 minute.

Pour in 1½ cups heavy cream and ½ cup broth. Stir and bring to a gentle simmer.

Add ¾ cup freshly grated Parmesan, ¼ tsp red pepper flakes (optional), salt and pepper. Simmer 3–4 minutes until the sauce thickens slightly and coats the back of a spoon. Stir in 1 tbsp chopped parsley.

Add the cooked fettuccine into the sauce and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your liking.

Plate the fettuccine, top with seared salmon fillets, and spoon extra sauce over the fish. Garnish with fresh thyme or parsley, extra Parmesan, and optional crumbled bacon bits for a smoky finish.