Generously season all sides of your salmon with salt and pepper.
Fry over medium-high heat in a small drizzle of olive oil. Once golden on one side, flip over and place a sprig of dill on top of each fillet. Melt 1 heaped tbsp butter into the pan and baste the salmon (see video). Fry the 2 other sides of the salmon then place to one side and rest.
Cook your pasta in salted boiling water until al dente, reserving a cup of starchy pasta water. Drain when needed.
Lower to medium heat and fry your shallots in the leftover browned butter until softened, then fry garlic for a further minute or so until lightly browned.
Pour in 1/3cup/80ml wine, deglazing the pan as necessary, and leave to simmer for a few minutes to reduce. It's important to reduce the wine so it burns off the alcohol and doesn't end up too bitter. Once reduced by at least half, stir in 3/4cup/180ml heavy/double cream.
Add 1 tsp finely diced dill, 1 heaped tbsp finely diced parsley (or to preference), a small pinch of chilli flakes (optional) and a small squeeze of lemon juice to taste (careful, you won't need much). Season with salt and pepper.
Shred your salmon or cut to bite sized chunks then add to your sauce. Use a splash of starchy pasta water to thin out the sauce if you need to.
Toss through your pasta then serve with an extra sprinkle of parsley and a good grating of parmesan.