Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook fettuccine until al dente according to package instructions (about 9-10 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Season the salmon: Pat salmon fillets thoroughly dry with paper towels. Season flesh side evenly with garlic powder, paprika, 1/2 teaspoon salt, and cracked black pepper.

Sear the salmon: Heat 1.5 tablespoons olive oil and 1 tablespoon butter in a large heavy skillet or cast iron pan over medium-high heat. Place salmon fillets flesh-side down and sear for 4 minutes without moving until a deep golden caramelized crust forms. Flip carefully and cook for another 3-4 minutes until cooked through and flaky. Transfer salmon to a warm plate and loosely tent with foil.

Sauté aromatics: Lower heat to medium. Add remaining 1 tablespoon butter to the skillet drippings. Add minced garlic and sliced sun-dried tomatoes, cooking for 60 seconds until delightfully fragrant.

Deglaze & simmer sauce: Pour in 1/2 cup halal seafood or vegetable broth, scraping up all the golden browned fond from the pan bottom. Pour in the heavy cream and fresh lemon juice. Bring to a gentle simmer for 2 minutes.

Add cheese & wilt spinach: Stir in freshly grated parmesan cheese and remaining 1/2 teaspoon salt, whisking continuously until smooth and velvety. Add fresh baby spinach in handfuls, tossing gently for 1-2 minutes until beautifully wilted.

Combine pasta: Add drained fettuccine directly into the simmering Tuscan cream sauce, tossing with tongs so every ribbon is lavishly coated. If sauce is too thick, splash in 2-3 tablespoons of reserved pasta water.

Assemble & serve: Divide creamy pasta among warm dinner bowls. Top each portion with a golden seared salmon fillet. Garnish with fresh chopped basil, fresh dill, and extra parmesan ribbons. Serve immediately!