Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Season the salmon with kosher salt and black pepper, placing it skin-side down on the sheet. Roast for 12–15 minutes until it flakes easily.

In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Sauté the chopped yellow onion for 3–5 minutes until translucent. Stir in English peas and cook for another 2–3 minutes.

Pour in ½ cup dry white wine and add crushed coriander. Let simmer for 5 minutes to reduce slightly. Whisk in another 2 tablespoons of unsalted butter until melted, creating the sauce.

Boil salted water in a large pot and cook 8 ounces of cavatappi pasta for about 7–10 minutes until al dente. Reserve ½ cup of pasta water, then drain.

Add the drained pasta to the skillet with the sauce, tossing to combine. If thick, stir in reserved pasta water. Flake the roasted salmon into the mixture, folding gently.

Sprinkle torn fresh dill over the pasta, adjust seasoning with salt and pepper, and serve immediately.