Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoons of  Dill Olive Oil whisked with 1 tablespoon of lemon juice. Season both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus into 2″ pieces and break the salmon in to large meaty chunks and set aside.

Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions.  If using fresh pasta, cook for two minutes and drain well.

In a sauté pan, heat two tablespoons of Dill Olive Oil over medium heat. Add sliced shallots and cook until tender. Add the garlic and sauté for another minute, being careful not to burn the garlic. Add wine and remaining lemon juice. Continue cooking until the liquid is reduced by half. Add cream and remaining Dill Olive Oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to overcook or it will get mushy. Add salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.