1. Prepare the Salmon: Preheat your oven to 350°F (180°C). Place the salmon fillets on a sheet of aluminum foil, lifting the edges to hold the liquid. Add a splash of white wine and season with salt and black pepper. Fold the foil into a sealed packet.

2. Bake the Salmon: Bake for approximately 10 minutes, or longer depending on thickness, until the salmon reaches an internal temperature of 145°F (63°C). Remove from the oven, discard the skin if necessary, and gently flake into large pieces.

3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

4. Sauté the Shallot: Heat the cooking oil in a large frying pan over medium heat. Add the finely chopped shallot and a pinch of salt. Cook for 3–4 minutes until softened but not browned.

5. Prepare the Sauce: Pour 100 ml of dry white wine into the pan and simmer for 2–3 minutes. Add the frozen peas and cook until heated through. Stir in the crème fraîche, lemon zest, and freshly ground black pepper.

6. Combine the Pasta: Reduce the heat to low and add the cooked penne to the creamy sauce. Toss gently until evenly coated. Add a splash of reserved pasta water if the sauce becomes too thick.

7. Add the Salmon: Carefully fold the flaked salmon into the pasta, keeping the pieces large and tender. Heat gently until everything is warmed through.

8. Season and Serve: Adjust the seasoning with salt, black pepper, and fresh lemon juice. Serve immediately in warm bowls, garnished with chopped parsley or dill.