Cook the fettuccine or linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

In a large skillet, heat the olive oil over medium-high heat. Season the salmon fillets with Cajun seasoning, garlic powder, salt, and black pepper.

Place the salmon in the skillet and cook for about 4-5 minutes per side, or until cooked through and flaky. Remove the salmon from the skillet and set aside.

In the same skillet, add the heavy cream and bring to a gentle simmer. Stir in the cherry tomatoes and cook for 2-3 minutes until the tomatoes soften.

Flake the cooked salmon into bite-sized pieces and add it back to the skillet along with the cooked pasta. Toss everything together, adding reserved pasta water as needed to reach desired creaminess.

Stir in the Parmesan cheese, chopped parsley, and lemon juice. Mix until well combined and heated through.

Serve immediately, garnished with additional parsley and Parmesan if desired.