Start by boiling a large pot of salted water. Toss in your fettuccine and cook according to package directions until al dente. Drain the fettuccine and set it aside.

In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Add the salmon fillets to the skillet, seasoning them with salt and pepper. Cook for about 5-6 minutes on each side, or until the salmon easily flakes with a fork. Remove the salmon from the skillet and let it simmer with the shrimp.

In the same skillet, reduce the heat to low and add the garlic. Sauté until fragrant, about 30 seconds.

Pour in the heavy cream, stirring continuously. Gradually add the grated Parmesan cheese, mixing until it melts and the sauce thickens. Season with salt and pepper to taste.

Add the cooked fettuccine to the sauce, tossing gently to coat every strand with Alfredo sauce. Gently fold in the shrimp and flaked salmon.

Plate the Salmon and Shrimp Alfredo, and sprinkle with chopped parsley for garnish.