Arrange the salmon filets on a cutting board or baking sheet. Use a pastry brush to thoroughly coat the salmon filets in the season mixture.

Preheat oven to 200F. Place a cooling rack over a sheet pan. Set aside. Heat up 1 tablespoon of oil in a large frying pan over medium high heat.

Place the salmon fillets skin side down and cook for 5 to 6 minutes untouched to crisp up the skin.

Flip over the salmon filets and cook for an additional 4 to 5 minutes or until the filets are fully cooked.

Transfer the cooked salmon to the cooling rack skin side down and place in the preheated oven to keep warm.

Cook the fettuccine to al dente according to the package instructions. Reserve 1/2 cup of the pasta water.

Heat up the olive oil (2 tablespoons) in a large frying pan over medium heat. Add in the onions and cook while stirring until it starts to soften, about 1 to 2 minutes.

Next, add in the garlic and cook the mixture while stirring until it fully soften and fragrant, about 1 to 2 minutes.

Mix in the tomato paste and then the seasonings (paprika, Italian seasoning, red pepper flakes, salt and black pepper) into the onion-garlic mixture. Once fully incorporated, cook the tomato mixture while stirring to develop the flavors, about 2 to 3 minutes.

Slowly whisk in the heavy cream into the tomato mixture until it is evenly distributed. Bring the sauce to a low boil to thicken and develop its flavors, about 2 to 4 minutes.

Check the consistency of the sauce. It should be thick enough to lightly coat the back of a spoon but not too thick. As needed, mix in some of the reserved pasta water, starting with 2 to 4 tablespoons, to loosen up the sauce.

Add the cooked pasta into the sauce and mix to thoroughly coat. Mix in the butter (optional) and continue to cook the pasta for a few more minutes, about 1 to 2 minutes or to preference.

Portion out the pasta into two bowls, top each portion with a salmon fillet and garnish with freshly chopped parsley. Enjoy!