Preheat your oven to 200°C (180°C fan/gas mark 6). Place the salmon fillets on a baking tray lined with parchment paper and drizzle with olive oil. Roast for 12 minutes until the fillets flake easily with a fork.

While the salmon cooks, bring a large pot of salted water to a boil. Add the penne pasta and cook for about 10 minutes until al dente, stirring occasionally. Reserve about 100ml of pasta cooking water before draining.

In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the chopped shallot for 6 minutes until soft and translucent. Add minced garlic and cook for an additional minute.

Pour in white wine, allowing it to simmer and reduce by half. Stir in the double cream or crème fraîche; season with salt and pepper. Allow it to gently bubble.

Once the salmon is cooked, flake it into chunks and add it to the sauce. Toss in the drained pasta along with the reserved pasta water, lemon zest, juice, and chopped dill. Mix well to combine.

Transfer to serving plates and garnish with cracked black pepper and additional dill if desired. Serve immediately, optionally with a green salad.