Preheat oven to 400 degrees F and heat large pot of water to boiling on stove.

Spray large rimmed baking pan with nonstick spray. Place broccoli on one half of prepared pan. Place salmon, skin side down, on other half of pan. Drizzle broccoli with olive oil. Sprinkle salmon and broccoli with 1 teaspoon salt and 1/2 teaspoon pepper. Bake 14 to 16 minutes or until broccoli is tender and salmon is opaque throughout and internal temperature of thickest part of fillet reaches 145 degrees F.

Meanwhile, salt pot of boiling water and cook fettuccine according to package instructions.

Melt butter in large high-sided skillet over medium heat. Add garlic and shallot and cook 1 minute, stirring constantly. Stir in cream and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium-low and cook 5 to 6 minutes or until mixture is slightly thickened, stirring frequently. Reduce heat to low and stir in cheese and lemon juice.

Remove broccoli and salmon from oven. Slip spatula between salmon skin and flesh to remove skin. Discard skin and break salmon into large chunks. 

Reserve 1/2 cup pasta cooking water, then drain fettuccine. Add pasta and reserved cooking water to skillet with sauce. Add broccoli and salmon chunks; toss until everything is well combined.

Divide pasta between plates and serve garnished with parsley, lemon wedges and shaved Parmesan cheese.