Cook the Pasta

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

Season the Salmon

• Pat the salmon fillets dry with paper towels.
• Rub lightly with oil, then season both sides with Kinders Lemon Garlic Butter seasoning, garlic powder, oregano, onion powder and paprika.

Cook the Salmon

• Heat a large skillet over medium-high heat and add the oil and butter.
• Once hot, sear the salmon for 3–4 minutes per side, until golden brown and cooked through.
• Spoon the pan drippings over the salmon as it cooks, then remove from the skillet and set aside.

Sauté the Aromatics

• Reduce the heat to medium and melt the butter in the same skillet.
• Add the chopped shallots and sauté until softened.
• Stir in the minced garlic and cook until fragrant.

Make the Sauce

• Pour in the lemon juice and heavy cream, stirring to combine.
• Let simmer until slightly thickened.
• Stir in the lemon zest.

Season the Sauce

• Add the garlic powder, Kinders Lemon Garlic Butter seasoning, oregano, red chili flakes, Parmesan cheese, salt and black pepper.
• Stir until the cheese is melted and the sauce is smooth.
• Add the reserved pasta water and mix until fully combined.

Combine the Pasta

• Add the cooked fettuccine to the skillet and toss until evenly coated in the creamy sauce.
• Let cook so the pasta absorbs the flavor.

Serve

• Plate the pasta and top with the salmon fillets, or serve alongside.
• Garnish with fresh parsley, extra Parmesan, red pepper flakes and lemon wedges if desired.