Cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Season the salmon fillets with salt and black pepper. Place the salmon in the skillet and cook for about 4-5 minutes on each side, or until cooked through and flaky. Remove the salmon from the skillet and set aside.

In the same skillet, add the lemon juice, lemon zest, and heavy cream. Stir to combine and bring to a simmer. Cook for 2-3 minutes until slightly thickened.

Flake the cooked salmon into bite-sized pieces and return it to the skillet. Add the cooked pasta, cherry tomatoes, and chopped dill. Toss everything together, adding reserved pasta water as needed to reach desired consistency.

Stir in the grated Parmesan cheese and mix until well combined. Adjust seasoning with additional salt and pepper if desired.

Serve immediately, garnished with fresh dill sprigs if using.