Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

While pasta cooks, pat salmon dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook salmon for 4-5 minutes per side until cooked through and flaky. Remove from skillet and set aside.

In the same skillet, add butter and minced garlic. Cook for 1 minute until fragrant. Reduce heat to medium and pour in heavy cream. Add Parmesan cheese, stirring continuously until cheese melts and sauce thickens slightly.

Flake the cooked salmon into large chunks. Add drained pasta to the cream sauce along with the flaked salmon, chopped parsley, and lemon zest. If using peas, add them now. Toss everything together, adding reserved pasta water as needed to thin the sauce to your desired consistency.

Garnish with fresh dill and extra Parmesan cheese. Serve hot with crusty bread or a simple green salad.