To poach the salmon: Place water, peppercorns, lemon slices, and dill in a skillet and bring to a boil. Place salmon in the water. Cover and cook on medium for about 15 minutes.
In a large pot bring 4-6 quarts of water to a boil with 1 tsp. of salt, and 1 Tbsp. olive oil.
Cook the pasta according to the package instructions. Drain.
While the water boils, melt butter in a skillet. Saute garlic, and shallots until translucent. Add wine and stir until most of the liquid evaporates.
Stir in the cream, and allow it to simmer until it begins to thicken slightly.
Sprinkle in the cayenne, and salt.
Place pasta back in the pot, and pour the sauce over it. Mix well to coat evenly.
Toss in the salmon. Mix in the dill and parsley.
Serve with Parmesan cheese.