This is more of a winter dish: it simmers down for a long time, making a thick, rich sauce. And keeps the room warm (not really something necessary in September in Kansas, but whatever). The sauce tastes so deeply of cream, with a hint of the lemon and dill. And in honestly, while rich, the sauce quotient is low so is just enough to coat the pasta and salmon (no puddles of sauce on the plate, hurrah!). Something I tried once and loved, so keep making even when the weather is more than warm outside.
Quick note: Gourmet piggy-backed this with a recipe for roasted salmon, recommending that you use the leftover salmon for this pasta recipe. I'll make it when I have salmon leftover from a meal, but more often than not I will just pop a few foil-wrapped fillets in the oven for 20 minutes. Works like a charm.