Pat the Atlantic salmon filets dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large frying pan over medium heat until shimmering. Carefully place the salmon in the pan and sear for 3-4 minutes on each side until golden brown. Transfer to a plate and cover to keep warm.

In the same pan, add 2 tablespoons of butter and lower the heat to medium. Once melted, add ½ cup of diced yellow onion and sauté until translucent, around 2-3 minutes. Stir in 3 teaspoons of minced garlic and cook for another minute until fragrant.

Pour in 1 cup of vegetable broth and 1 pint of cherry tomatoes. Increase heat and cook until the tomatoes begin to wrinkle, about 2-3 minutes. Smash some tomatoes with a spoon to release juices and simmer for another 2-3 minutes.

Reduce heat to low, stir in 1 cup of half-and-half, 1 teaspoon of dried basil, 1 teaspoon of dried parsley, and ½ teaspoon of fine sea salt. Add ½ teaspoon of crushed red pepper flakes and 2 teaspoons of fresh lemon juice. Stir well and let simmer for about 2-3 minutes.

Add 2 cups of fresh spinach to the sauce, stirring until it begins to wilt. Crumble the seared salmon into large chunks and fold it into the sauce. Cook for another 2-3 minutes.

Toss the cooked fettuccine noodles into the large pan with the creamy sauce. Mix until well-coated and serve immediately, garnished with extra parmesan and fresh herbs.