Preheat the oven to 350 degrees.

Cut the bottom third off 2 garlic bulbs and place them into ramekins with 3 tablespoons of EVOO, salt, and black pepper.

Cook the garlic bulbs for thirty (30) minutes, then remove the roasted garlic from the oven.

Season the slab of salmon with salt, black pepper, and extra virgin olive oil.

Place the salmon on a sheet pan lined with parchment paper and cook the salmon for 25-30 minutes. (Depending on the thickness of your filet, you may need to cook it longer. Salmon should reach 145F temperature).

Squeeze the garlic into a small bowl and use a fork to stir it until it is smooth.

Place a large saucepan and melt the 1 stick of butter. When the butter is melted, add the 1 1/2 cups of whole cherry tomatoes and turn the heat to medium-low.

Continue to stir the tomatoes gently until they begin to wilt.

Add the 2 cups of heavy cream, 1 cup of half and half, and all the grated cheese.

Stir until the mixture the ingredients are thoroughly mixed and produce a smooth texture. (This is when you’ll know the sauce is ready.)

Add the baby spinach, smoked paprika, salt, and freshly cracked black peppercorns. Stir until the spinach has wilted.

Add the roasted garlic and stir it.

Cover with a tight-fitting lid and adjust the temperature to low.

Cook the 1 pound of spaghetti pasta according to the package directions until it is al dente.

Drain the pasta and add it to the sauce a little at a time, and use a pair of tongs to move the pasta to coat it evenly with the sauce.

Flake the 1- 1/2 pounds of cooked salmon and add it to the mixture; continue to toss gently.

Serve.