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

Pat salmon fillets thoroughly dry with paper towels on all sides. Season both the flesh and skin sides generously with kosher salt and freshly cracked black pepper.

Heat 2 tablespoons of oil from the sun-dried tomato jar in a large 12-inch heavy-bottomed skillet over medium-high heat. Place salmon fillets skin-side down and sear undisturbed for 4 to 5 minutes until crispy and golden. Flip carefully with a fish spatula and sear for an additional 3 to 4 minutes until almost cooked through. Transfer to a warm plate and tent loosely with foil.

Lower pan heat to medium. Melt the butter into the skillet drippings. Add minced garlic and julienned sun-dried tomatoes, sautéing for 60 seconds until fragrant. Pour in the broth, scraping up all the caramelized fond from the pan floor with a wooden spoon.

Reduce heat to medium-low. Slowly pour in the heavy cream and simmer gently for 2 to 3 minutes until velvety. Add baby spinach and cook for 1 to 2 minutes until tender and bright green. Turn off heat and whisk in grated parmesan until rich and glossy.

Add the cooked fettuccine to the pan, tossing gently with tongs to coat every noodle (add 2 to 3 tablespoons reserved pasta water if needed to loosen). Nestle the seared salmon fillets back on top, scatter with fresh basil, and serve immediately.