Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente, around 8-10 minutes. Drain, reserving a cup of pasta water.

In a large skillet, heat olive oil over medium-high heat. Add salmon cubes and cook for 4-5 minutes until golden, then flip and cook for another 3-4 minutes until fully cooked. Remove and keep warm.

Lower heat and add more oil if needed. Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy whipping cream, bring to a gentle simmer while stirring continuously. Gradually add parmesan cheese, stirring until melted and sauce has thickened, about 3-4 minutes.

Add the cooked fettuccine to the sauce, tossing to coat. If too thick, adjust with reserved pasta water.

Serve in bowls, topping each with seared salmon cubes and sprinkled parsley.