Cook pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream (or half-and-half) and bring it to a gentle simmer. Stir in the grated Parmesan cheese and cook until the sauce thickens slightly, about 2-3 minutes.

Add the drained pasta to the skillet with the sauce. Toss to coat evenly. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.

Gently fold in the thinly sliced smoked salmon, chopped dill, and lemon juice. Stir just until the salmon is warmed through – avoid overcooking it, as it can become tough.

Season with salt and freshly ground black pepper to taste. Remember that smoked salmon is already salty, so taste before adding too much salt.

Serve immediately, garnished with extra dill, capers, red onion, or red pepper flakes if desired.