Start by getting a large pan of water on the boil and season with salt for the pasta. Once this is at a rolling boil add your pasta.
While the pasta is cooking take a large non stick pan and put it over a medium heat. Add the olive oil, shallot, leek and garlic and cook until softened. Add the ﬁsh stock and the wine and reduce by half.
When the pasta is cooked to al dente, strain into a colander reserving some of the starchy pasta water. Add the strained pasta to the pan with the leek and onion and turn the heat up to high.
Add the salmon to the pan and gently stir in. This won’t take long to cook but if you see the pan getting a little dry add a little of the reserved pasta water. The sauce should naturally thicken from the starchy pasta water, protein from the ﬁsh and reduced cooking liquid.
After a couple of minutes test a piece of ﬁsh to see if it yields. Remove it from the heat and add the avocado, butter and dill and season with salt and pepper to taste. Gently fold this through the sauce until incorporated trying no to break up the ﬁsh. Serve garnished with a few extra dill sprigs and a little parmesan cheese.