1. Prepare and Cook the Pasta:
* Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and the optional olive oil.
* Add the fettuccine (or your chosen pasta) and cook according to package directions until al dente (tender but still with a slight bite).
* Crucial Step: Before draining, reserve at least 1.5 cups of the starchy pasta water. This will be used to help create and adjust the consistency of your sauce.
* Drain the pasta and set aside. You can toss it with a tiny drizzle of olive oil to prevent sticking if it will sit for a few minutes.

2. Prepare and Cook the Salmon:
* While the pasta water is coming to a boil, prepare the salmon. Pat the salmon fillet(s) dry with paper towels. If using cubes, cut them now.
* Season the salmon generously on all sides with salt, freshly ground black pepper, and optional garlic powder and onion powder.
* Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron or stainless steel works well) over medium-high heat.
* Once the oil is shimmering, carefully place the salmon in the hot skillet.
* If using fillets: Sear for 4-5 minutes per side, or until cooked through and easily flaked with a fork. The internal temperature should reach 145°F (63°C).
* If using cubes: Cook for 2-3 minutes per side, until golden brown and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary.
* Remove the cooked salmon from the skillet and set aside on a clean plate. If you cooked fillets, gently flake the salmon into large, bite-sized pieces using two forks. Cover loosely to keep warm. Do not wipe out the skillet.

3. Start the Creamy Lemon Dill Sauce:
* Reduce the heat under the same skillet to medium-low. Add the 2 tablespoons of unsalted butter and let it melt.
* Add the finely minced shallot (or onion) to the skillet and sauté for 2-3 minutes until softened and translucent, scraping up any browned bits (fond) from cooking the salmon.
* Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

4. Deglaze and Build the Sauce:
* If using, pour in the white wine (or broth). Increase the heat slightly and bring to a simmer, scraping the bottom of the pan to loosen any remaining flavorful bits. Let it cook for 1-2 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
* Reduce the heat to low. Pour in the heavy cream (or half-and-half). Stir well to combine.
* Stir in the lemon zest and the optional red pepper flakes.
* Bring the sauce to a very gentle simmer (do not boil vigorously). Allow it to thicken slightly, stirring occasionally, for about 3-5 minutes.

5. Finish the Sauce and Combine:
* Gradually whisk in 1/2 cup of the reserved pasta water. This will help emulsify the sauce and give it a beautiful consistency. Add more pasta water, a tablespoon at a time, if the sauce seems too thick.
* Remove the skillet from the heat (or keep on very low heat). Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth.
* Stir in the fresh lemon juice (start with juice from 1/2 lemon, taste, and add more if desired) and the chopped fresh dill.
* Taste the sauce and adjust seasonings. Add more salt, black pepper, or lemon juice as needed to achieve your desired balance of flavors.

6. Bring It All Together:
* Add the cooked pasta to the skillet with the sauce. Toss gently but thoroughly to ensure every strand of pasta is coated.
* Add the flaked or cubed cooked salmon to the pasta. Gently fold it in, being careful not to break up the salmon pieces too much.
* If the pasta seems too dry, add a little more of the reserved pasta water until it reaches your desired sauciness.

7. Serve Immediately:
* Divide the Creamy Lemon Dill Salmon Pasta among warm serving bowls or plates.
* Garnish with extra fresh dill, a sprinkle of Parmesan cheese, and perhaps a twist of black pepper or a small lemon wedge on the side.

Enjoy your incredibly delicious and elegant homemade salmon pasta!