Season the salmon fillet with salt and pepper.

Melt a tablespoon of butter and the olive oil and pan fry the salmon skin-side down for 3–4 minutes. Flip the salmon and cook for an additional 30 seconds and set aside.

Meanwhile, cook the pasta per package instructions.

In a skillet, add the butter, shallots and cook until they are golden brown 2-3 minutes.

Add the garlic and cook for 1 minute. Add the flour and the chicken broth to create a roux.

Reduce the heat to low and add the Heavy Whipping Cream, the cooked pasta, dill and parmesan.

Flake the salmon flesh and add to the pasta.

Top with more parmesan and dill.