1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and pepper.
3. Rub the salmon fillets with olive oil and coat evenly with the spice mixture.
4. Heat a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes per side, or until blackened and cooked through. Remove from the skillet and keep warm.
5. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
6. Pour in the heavy cream, bring to a gentle simmer, and cook for 2-3 minutes. Stir in the Parmesan cheese until melted and smooth.
7. Toss the cooked fettuccine in the Alfredo sauce, ensuring it’s well-coated. Adjust seasoning with salt and pepper if needed.
8. Plate the pasta and top with the blackened salmon fillets. Garnish with fresh parsley before serving.

Cooking is both an art and a science. Feel free to adjust the spice levels to match your taste — after all, each dish should tell your own story.