1-Boil a salted pot of water and cook the 4 ounces of pasta until al dente, following the package instructions. Drain and set aside, reserving some pasta water for later.

2-Season the 1/2 pound of fresh salmon with salt and pepper to taste, then coat it with flour for dredging. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium-high heat, and cook the salmon for about 2 minutes per side. Set it aside to rest.

3-In the same skillet, add 1/4 cup of chicken broth or dry white wine, 1 teaspoon of lemon juice, and 2 cloves of minced garlic. Let it bubble for about 30 seconds to build flavor.

4-Lower the heat to medium and stir in 1/2 cup of heavy or whipping cream and 1 tablespoon of chopped fresh dill. Return the salmon to the pan and break it into bite-size pieces.

5-Cook until the salmon is fully done and the sauce thickens slightly. Toss in the drained pasta, mixing everything together. If needed, add reserved pasta water to adjust the consistency.

6-Serve immediately, garnishing with fresh parsley and parmesan cheese to taste. This step ensures the dish stays warm and flavorful.