1.Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain, reserving 1/4 cup cooking water for sauce. Return to pan.
2.Meanwhile, heat oil in a frying pan on high. Saute onion 4-5 minutes, until tender. Add garlic and capers and cook 1 minute.
3.Stir in wine and simmer 1-2 minutes. Reduce heat to low and stir in cream. Simmer 4-5 minutes, until thickened slightly.
4.Pour sauce over pasta with reserved cooking water, salmon, dill and zest. Season to taste and toss well over heat 1-2 minutes, until warm.
For added flavour, add a squeeze of lemon juice to your seafood pasta. Hot-smoked salmon steaks are available in the ready-to-eat section of the supermarket fridge.Note