Salmon and Spinach Pasta Marinara

1 package (9 oz.) fresh or 8 oz. dry fettuccine*
3 cups refrigerated or bottled marinara sauce
1 package (10 oz.) frozen chopped spinach, thawed
1 can (4.25 oz.) sliced ripe olives or 1 can (4 oz.) mushrooms, drained
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
2 Tablespoons shredded Romano cheese
Cook fettuccine according to package directions. Drain, rinse, and keep warm.
In separate saucepan, heat sauce, spinach, olives or mushrooms, and salmon.
To serve, portion one-quarter of the fettuccine onto each of 4 plates. Top with sauce and a sprinkling of cheese.
*Spinach pasta may be used, omitting frozen spinach in recipe and reducing sauce to 2 cups.