Fill a large pot with salted water and bring it to a rolling boil. Add the pasta and cook according to package directions until al dente, then drain and set aside.

Heat olive oil in a skillet over medium heat. Place the salmon fillets skin-side down and cook for 4–5 minutes until the skin is crispy. Carefully flip the salmon and cook for another 2–3 minutes until slightly undercooked in the center; remove from the pan and flake into large chunks.

In the same skillet, add more olive oil if needed, and sauté the minced garlic for 1–2 minutes until fragrant but not browned.

Return the flaked salmon to the pan, adding lemon juice, chopped dill, salt, and heavy cream. Simmer gently for about 5 minutes until the sauce is heated through and slightly thickened.

Gently mix the cooked pasta into the creamy sauce, ensuring everything is well coated. Serve immediately, garnished with extra dill for a fresh touch if desired.