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Melt butter with oil in a large skillet over medium heat. Stir in salmon, leek, onion, garlic, and cook stirring for 3 minutes.
Mix cream, sour cream and cornstarch in a medium size bowl and add to skillet stirring.
Stir in lemon peel, pepper, paprika, salt and cook, stirring, for 10 minutes until sauce thickens slightly and salmon can flake easily with a fork. Correct seasoning.
Meanwhile cook fettuccine in salted boiling water until al dente.
Drain and toss with salmon sauce.
Serve and sprinkle grated parmesan cheese on top.
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