Preheat your oven to 400°F (200°C). On a baking sheet, place the salmon and halved cherry tomatoes, drizzle with olive oil, and season with salt and pepper. Roast for about 10-12 minutes.

While roasting, boil salted water in a large pot. Cook the fettuccine according to package instructions, usually 8-10 minutes. Reserve a cup of pasta water, drain, and set aside.

In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, then pour in heavy cream and simmer gently. Stir in grated Parmesan until the sauce thickens.

Add the drained pasta to the skillet, tossing to coat. If too thick, gradually stir in reserved pasta water. Fold in spinach until wilted.

Flake roasted salmon into bite-sized pieces and gently mix into the pasta along with roasted tomatoes. Serve hot, garnished with additional Parmesan and black pepper.