Preheat oven to 400 degrees.

Bring a large pot of water to boil and cook pasta according to package directions. Before draining, reserve 1/2 cup of pasta water. Drain pasta.

While pasta is cooking, line a baking sheet with aluminum foil. Place salmon, skin side down on prepared baking sheet. Sprinkle liberally with salt and pepper. Sprinkle with 1 teaspoon dill and drizzle with 1 tablespoon olive oil. Bake in preheated oven for 15 - 20 minutes or until salmon flakes easily.

Remove salmon from oven and flake. Keep an eye out for bones and discard skin.

In a large skillet, heat butter and remaining teaspoon of olive oil over medium heat until butter melts. Add in garlic and remaining dill. Cook just until garlic is fragrant, about 30 seconds. Add in white wine. Cook for 1 minute. Whisk in heavy cream, don't allow to boil. Add in cream cheese and cook, stirring frequently, until cream cheese melts, about 2 minutes. Add in 1/4 cup of reserved pasta water. If pasta sauce still seems too thick add in remaining water.

Add flaked salmon to the pan and stir to coat. Add pasta to the pan and toss to coat. Serve immediately.