Bring a large pan of salted water to the boil. Add the pasta and cook until al dente. Drain and then toss the pasta with half of the olive oil. Do not refresh the pasta in cold water, this washes off the starch and prevents the sauce from sticking to the pasta.
Peel annd finely dice the shallot and the garlic. Finely chop the dill.
Sweat the shallot and the garlic a saucepan over a medium heat for 5 minutes or until soft and translucent. Add the white wine to the pan and reduce until there is no liquid left. Add the cream and reduce by half. Stir in the dill and a squeeze of lemon to finish the sauce. Add the cooked pasta and toss through. Check the seasoning at this point and add a little more lemon juice if desired.
Preheat the oven to 180'C.
Season each fillet with salt and pepper.
Heat the remaining olive oil in a frying pan. Once hot, add the salmon to the pan skin-side up. Cook for about 30 seconds - the flesh should be starting to turn golden brown. Transfer the pan to the oven and cook for 4 to 6 minutes depending on the size of the fillets. Remove from the oven, add a squeeze of lemon juice to the pan and then remove the skin from the cooked salmon.
Use tongs to twist the pasta into deep serving bowls. Place a fillet of salmon on top with the pan roasted side facing upwards. Add a little more sauce if desired and serve immediately.
«the dish will work great with trout to. also try using different herbs, chives, parsley and chervil would work great.»