Cook the pasta

• Bring a large pot of well-salted water to a boil.
• Cook the fettuccine until al dente, following the package instructions.
• Reserve some pasta water, then drain and set the pasta aside.

Season the salmon

• Pat the salmon fillets dry.
• Rub them with avocado oil, then season with paprika, garlic powder, oregano, lemon garlic butter seasoning, salt and pepper.

Sear the salmon

• Heat a large skillet over medium-high heat and add avocado oil and butter.
• Sear the salmon for 3–4 minutes per side until golden and cooked through, basting with the pan drippings.
• Remove the salmon and set aside.

Sauté shallot and garlic

• In the same skillet over medium heat, melt the butter.
• Sauté the shallots until softened.
• Add the garlic and cook until fragrant.

Build the cream sauce

• Stir in the lemon juice and heavy cream, then simmer until slightly thickened.
• Add the lemon zest, seasonings and grated Parmesan and stir until smooth.
• Pour in the reserved pasta water and mix until well combined, then taste and adjust salt and pepper.

Toss and serve

• Add the cooked pasta to the skillet and toss until evenly coated in the sauce.
• Garnish with fresh parsley and serve alongside the salmon.