Instructions:

Step 1. Preheat oven to 350 degrees. Place salmon in an 8 inch baking dish with wine or water, salt and pepper. Poach in oven until cooked through, about 20 minutes. Remove skin and flake to 1-inch pieces.

Step 2. Cook asparagus and peas in boiling water until crisp-tender, 3 minutes. Drain and add to ice water to stop cooking; drain.  Cook pasta according to package directions; drain and keep warm.

Step 3. Melt butter in large skillet over medium heat; add shallots and sauté until softened, 5 minutes. Add cream and 1 teaspoon dill; bring to a boil and stir frequently. Boil, uncovered, until reduced to 1 cup. Stir in 1 1/2 cups cheese and remaining dill. Add salmon, asparagus, and peas; cook, stirring gently, until cheese melts and salmon is hot, 2 to 3 minutes. Season with salt and pepper and toss with pasta. Sprinkle each serving with some of remaining cheese. Makes 4 to 6 servings.