Pat the salmon fillets dry and season with salt and pepper. Heat olive oil in a frying pan and sear the salmon for 4-5 minutes on each side. Remove and set aside.

In the same pan, melt butter and sauté the onion for 2-3 minutes until translucent.

Add minced garlic and cook for an additional minute. Then, add cherry tomatoes and vegetable broth. Cook for 2-3 minutes until tomatoes start to wrinkle.

Smash the tomatoes gently and simmer for another 2-3 minutes.

Stir in half-and-half, dried basil, and dried parsley. Season with salt and red pepper flakes. Simmer for about 2 minutes.

Add spinach and Parmesan cheese, stirring until spinach wilts and cheese melts.

Return salmon to the pan and cook for 2-3 more minutes until warmed through.

Cook fettuccine noodles according to package instructions. Drain and serve with the salmon mixture on top.