Bring a large pot of salted water to a boil. Add the fettuccini, cooking according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water for later.

While the pasta cooks, season the salmon fillets with lemon juice, Italian herbs, salt, and pepper. In a large skillet, heat olive oil over medium-high heat. Place the salmon skin-side down and cook for about 4-5 minutes. Flip and cook for another 4-5 minutes, until the fish is cooked through but still tender. Remove from the skillet and let it rest before flaking it into bite-sized pieces.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer and let it cook for about 2-3 minutes. Gradually add the Parmesan cheese, whisking until the sauce is smooth and creamy. Adjust the seasoning with salt and pepper.

Add the cooked fettuccini to the sauce, tossing gently to coat the pasta. If the sauce is too thick, add a splash of reserved pasta water until your desired consistency is reached.

Add the flaked salmon to the pasta, folding it in gently to maintain the integrity of the fish. Allow everything to warm together for another minute.

Plate your Tuscan Salmon Fettuccini Alfredo, garnishing with freshly chopped parsley for a pop of color. Serve immediately for the best experience.