Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the uncooked pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining the rest.

While the pasta cooks, season fresh salmon fillets with salt and pepper on both sides. Dredge in flour, shaking off excess. In a large skillet, heat olive oil and butter over medium-high heat, then add salmon skin-side down.

Cook salmon for about 2 minutes without moving it, until golden brown. Flip and cook for another 2 minutes until cooked through but tender. Remove salmon from skillet and set aside.

In the same skillet, reduce heat to medium and add a splash of chicken broth or white wine, scraping browned bits from the pan. Add lemon juice and minced garlic, allowing to bubble for about 30 seconds.

Lower heat further, then pour in heavy cream and fold in chopped dill. Stir gently, allowing to simmer for about 2-3 minutes, thickening slightly. Taste and season with additional salt and pepper.

Return cooked salmon to the skillet, breaking it into bite-sized pieces. Stir gently to coat in the sauce, letting it simmer for another minute until heated through.

Add drained pasta directly into the skillet with the sauce. Toss until well coated, adding splashes of reserved pasta water as needed for desired sauce consistency.

Plate the Lemon Dill Salmon Pasta, garnishing with parsley or Parmesan cheese if desired. Serve immediately with a side salad or garlic bread.