Bring a large pot of salted water to a boiling point. Add fettuccine and cook until al dente, about 8-10 minutes. Reserve ¼ cup of pasta water before draining.

Heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper. Cook salmon for 4-5 minutes per side until golden brown. Flake the salmon into large chunks.

In the same skillet, reduce heat to medium, add butter and let it melt. Sauté minced garlic for 30 seconds until fragrant. Add halved cherry tomatoes and chili flakes; cook for 4-5 minutes until tomatoes soften.

Pour in heavy cream, then add Parmesan and reserved pasta water. Stir and simmer until the sauce thickens slightly and clings to tomatoes.

Fold the cooked fettuccine and flaked salmon into the creamy sauce, tossing to combine. Heat gently for 1-2 minutes.

Garnish with chopped parsley before serving. Enjoy your meal hot!