Season the salmon fillets with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Once hot, add the salmon fillets and cook for about 4-5 minutes on each side until fully cooked and flaky. Remove the salmon from the pan and set aside.

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving half a cup of pasta water for later use.

In the same skillet used for the salmon, add minced garlic and sauté until fragrant.

Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.

Add the cherry tomatoes and spinach, cooking until the spinach wilts.

Flake the cooked salmon into bite-sized pieces and add it back to the skillet. Combine with the cooked pasta and toss everything together, adding reserved pasta water as needed to achieve the desired sauce consistency. Season with additional salt and pepper if needed.

Divide the pasta among serving plates and garnish with additional Parmesan cheese and a sprinkle of fresh herbs if desired.

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pasta in a skillet over medium heat, adding a splash of cream or milk to revive the sauce's creaminess.