1.Preheat oven to 200°C. Line large baking sheet with parchment paper.
2.Cut each onion into eight wedges; place, in single layer, in large casserole with caper berries. Coat lightly with oil spray; roast, uncovered, 25 minutes or until onion is just softened.
3.Meanwhile, in a small bowl, combine chilli, half of the dill and oil. Place salmon on prepared baking sheet; brush salmon both sides with chilli mixture. Roast, uncovered, 10 minutes or until tender and cooked as desired.
4.In large saucepan of boiling, salted water, cook pasta uncovered, until just tender. While pasta is cooking, in a small saucepan, combine wine and juice; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until liquid reduces by half. Add cream and remaining dill.
5.Place drained pasta, flaked salmon, onion mixture and dill cream sauce in bowl with rocket leaves; toss to combine.
Farfalle pasta, also called bow-ties or butterflies, have frilled edges and soft pleats to help contain the sauce; use orecchiette or fusilli, if preferred.Note