• COOK PASTA: Cook the linguine in plenty of boiling salted water in a large pot until just al dente. Reserve 1/3 cup of the cooking water, then drain and refresh the pasta under cold running water.
• COOK SALMON: While the pasta is cooking. Pat the salmon dry with a paper towel, then season salmon with salt and pepper. Melt butter in a large saucepan (you may find non-stick easier, but I prefer stainless steel) and cook the salmon skin side down for 4 minutes. Turn and cook on the other side for 2 minutes. Transfer to a plate.
• MAKE SAUCE: Sauté the onion in the same pan for 2 minutes until beginning to soften, then add the garlic. Deglaze the pan with the white wine, stirring to scrape up all the browned on flavour off the bottom of the pan. Simmer for 2 minutes, then add the cream, reserved pasta water and stock powder, stirring to combine. Simmer gently for 2 minutes.
• COMBINE INGREDIENTS: Return the cooked pasta to the pan and flake the salmon into the pan in large chunks, discarding the skin. Stir well to combine, tossing the pasta so that it is completely covered in the sauce. Sprinkle over the dill, squeeze over some lemon, then divide between 2 plates for a main meal or 4 for a starter.

Wine Pairing:

• I'd recommend something light and crisp, such as a Sauvignon Blanc or Pinot Grigio with this pasta dish.