In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Don’t forget to reserve 1/2 cup of the pasta water before draining!

While the pasta is cooking, season your salmon fillets with salt and pepper. In a large skillet, heat olive oil over medium heat and cook the salmon for about 4-5 minutes per side, until flaky and golden. Remove and set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream, chicken or vegetable broth, Dijon mustard, and lemon juice. Stir gently and bring the mixture to a simmer.

Stir in the chopped dill and grated Parmesan cheese. Cook on medium heat for a few minutes until the sauce thickens slightly. If necessary, add some reserved pasta water to achieve your desired consistency.

Flake the cooked salmon into bite-sized pieces and fold it gently into the creamy sauce. Then, add the cooked pasta to the skillet, tossing everything together until the pasta is beautifully coated.

Divide your creamy dill salmon pasta among serving plates. For a finishing touch, garnish with extra dill and a sprinkle of grated Parmesan cheese.