Start by bringing a large pot of salted water to a boil. Add uncooked pasta and cook according to package instructions for 8-10 minutes until al dente.

While the pasta cooks, season salmon fillets with salt and pepper. Dredge each fillet in flour, coating both sides evenly.

In a skillet, heat olive oil and butter over medium-high heat. Cook the salmon for about 2 minutes on each side until golden brown.

In the same skillet, add chicken broth (or wine), lemon juice, and garlic. Let bubble for 30 seconds, scraping flavorful bits from the pan.

Lower the heat and stir in heavy whipping cream and dill. Add the cooked salmon back, breaking it into pieces and cook until sauce thickens.

Drain the pasta and add it to the skillet, tossing everything together to coat the pasta well.

Serve in warm bowls, garnished with parsley and parmesan if desired.