Method:
1 Cook the pasta following packet directions until al dente, drain.
2 Heat oil in a frying pan over a medium heat, add the garlic and onion and sauté for 1 minute, deglaze the pan with white wine and chicken stock, simmer for a 1-2 minutes until reduced slightly.
3 Stir in the dill and pouring cream, add the salmon and simmer for 5-8 minutes until the salmon cooked to your liking. Season with salt and pepper.
4 Drain the fettuccine and add to the sauce, toss to coat. Season with salt and pepper. Serve.