Cook Pasta: Bring a large pot of well-salted water to a boil. Cook fettuccine until al dente (about 1 minute shy of package instructions). Ladle out and reserve 1/2 cup of starchy pasta water, then drain pasta and set aside.

Prep & Season Salmon: Pat skinless salmon fillets thoroughly dry with paper towels. Season both sides evenly with kosher salt, cracked black pepper, garlic powder, and smoked paprika.

Sear Salmon: Heat 1 tablespoon of olive oil in a large deep skillet over medium-high heat. Place salmon fillets presentation-side down and sear undisturbed for 4 to 5 minutes until deep golden. Gently flip and cook the second side for 2 to 3 minutes until just cooked through. Transfer to a warm plate and set aside.

Sauté Aromatics: Lower heat to medium. Melt butter in the skillet drippings, scraping up any flavorful browned salmon fond. Add minced garlic and julienned sun-dried tomatoes; sauté for 60 seconds until fragrant.

Simmer Sauce: Pour in vegetable broth and heavy cream. Bring to a gentle simmer for 3 to 4 minutes until slightly thickened. Add baby spinach and stir for 60 seconds until wilted.

Emulsify & Toss: Remove skillet from heat. Stir in freshly grated parmesan cheese and lemon juice until velvety. Toss in the drained fettuccine, splashing in 2 to 3 tablespoons of reserved pasta water for a glossy coat that clings to every ribbon.

Finish & Serve: Flake seared salmon into large tender chunks or arrange whole fillets over the pasta. Garnish with fresh basil ribbons and cracked black pepper; serve immediately.