Skin salmon fillet and on a clean cutting board, cube salmon into large chunks.
Add salmon cubes to a bowl with seasoning and toss until evenly combined.
Lay salmon on a single layer on sheet tray. Bake at 350℉ for 12-15 minutes or until salmon is fully cooked. Set aside.
Bring a large pot of salted water to a boil. Add your rigatoni and cook to al dente according the box instructions. Reserve ½ cup of pasta water.
In a large skillet, melt butter over medium-low heat. Add minced garlic and sauté until fragrant (about 1 minute).
Pour in stock and simmer on medium heat until reduced to half.
Stir in heavy cream, lemon zest, and lemon juice.
Let cook for a couple of minutes for sauce to thicken. Season with salt and pepper to your taste.
Add in grated parmesan cheese and reduce heat to low. Stir until cheese is melted.
Toss cooked rigatoni and fresh dill into pasta sauce. If sauce is too thick, add splashes of reserved pasta water until desired consistency.
Gently toss in baked salmon into pasta.
Serve creamy lemon dill rigatoni warm and garnish with grated Parmesan, fresh dill, and lemon juice.
