Cook pasta to al dente according to package directions. When water begins to boil begin making the sauce.
Salt and pepper the salmon and coat it with flour.
Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon and cook it for about 2 minutes per side, then take the fish out of the pan and set it aside.
Add the chicken stock, lemon juice, and garlic to the pan. Let it bubble for about 30 seconds to become fragrant. Reduce the heat to medium.
Add the cream, dill, and salmon into the pan. Break the fish up with your spoon into bite-size pieces. Cook it for a few more minutes until it’s cooked through and the sauce has reduced and thickened.
Drain the pasta and add it to the skillet. Toss it & serve immediately with parsley and Parmesan cheese if desired. To thin sauce as needed add a bit of the starchy water from the cooked pasta if desired.