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

Season the ribeye steaks with salt, pepper, and half of the Cajun seasoning. Let them sit for about 15 minutes to absorb the flavors.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the ribeye steaks to the skillet and cook for about 4-5 minutes on each side for medium-rare, or longer if desired. Remove from the skillet and let them rest for at least 5 minutes before slicing.

In the same skillet, add the remaining olive oil and add the salmon fillets, seasoning them with the remaining Cajun seasoning. Cook for about 4-5 minutes on each side, or until cooked through and flaky. Remove from the skillet and set aside.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and combined. Add the crab meat and stir gently to combine. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.

Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce. Stir in the chopped green onions and check for seasoning, adjusting with salt and pepper if needed.

Plate the pasta and top with sliced ribeye steak and salmon fillets. Garnish with fresh parsley and serve with lemon wedges on the side.