Bring a pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.

Season the salmon fillet with salt and pepper.

Heat olive oil in a skillet over medium heat.

Add the salmon fillet to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through.

Remove the salmon from the skillet and set aside on a plate.

In the same skillet, add minced garlic and sauté for 1 minute until fragrant.

Add the cherry tomatoes and cook until they start to soften, about 3-4 minutes.

Stir in the heavy cream and simmer for 2-3 minutes.

Drain the pasta and add it to the skillet with the sauce, tossing to combine.

Flake the cooked salmon and gently fold it into the pasta.

Serve hot, garnished with fresh basil and grated Parmesan cheese.