For the blackened spice rub:

1. In a small bowl, whisk together smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne, brown sugar, salt and pepper until combined.

For the pasta

1. In a dutch oven, boil 2.5 quarts salted water and cook fettuccine until al dente, about 12- 14 minutes (or according to package instructions). Reserve 1/2 cup pasta water. Drain and rinse pasta. Set aside.
2. Pat salmon dry with towel. Cover salmon with spice rub, reserving some for the pasta.
3. Add 1 tablespoon olive oil to dutch oven over medium heat. Once oil is hot, place salmon flesh side down in pot and cook for 2-3 minutes. Flip salmon and cook until a fork inserted into the thickest part flakes easily or until salmon reaches temperature of 125 degrees F, about another 5-7 minutes (depending on the thickness of the piece of fish). Set salmon aside and flake it using a fork.
4. Add mushrooms to the pot, season with salt, and cook for 3-5 minutes before turning over. Cook until browned, an additional 2-3 minutes, lowering heat to medium-low as needed. Remove mushrooms and set aside.
5. Add remaining tablespoon oil to pot. Add shallot, garlic and sun-dried tomatoes and sauté until shallot softens and garlic is fragrant.
6. Add wine and let reduce to about half the volume.
7. Add cream, broth, blackened spice seasoning, and spinach. Stir and bring to a simmer.
8. Reduce heat to low and simmer, stirring occasionally, until spinach is wilted. Add back in mushrooms.
9. Add pasta to sauce and toss to coat, adding pasta water as needed. Top with flaked salmon and parmesan cheese and cook, stirring occasionally until warmed through, about 1-2 minutes.
10. Garnish with additional parmesan cheese as desired.