In medium saucepan, heat water and about a tsp of olive oil for pasta. Add pasta as soon water is boiling and cook pasta till desired texture.
While pasta is cooking, in a large frying pan or wok heat olive oil, white pepper, dill, and salt on medium-low heat just until hot.
Place salmon in center of pan and the asparagus and garlic on the outsides of the pan, around the salmon. (Optional, add more salt to the top of the salmon.) Squeeze lemon juice over salmon and asparagus and put squeezed lemons in with asparagus for more flavor. Cover and cook on low-medium heat for about 8-10 minutes.
Flip salmon and recover and cook for another 8-10 minutes or until salmon is no longer translucent in the middle. Do not overcook salmon. If salmon flakes too easily, you may have overcooked it, as long as the center is no longer translucent, it is cooked.
Remove salmon, asparagus, garlic, and lemons from heat and set aside in a non-meltable bowl (use glass or ceramic, not plastic), leaving remaining juices in pan. (Note: I usually put the bowl on the stove by the burner I'm using so it doesn't get cold.)
Add cream to the leftover juice and whisk together on medium heat until cream is combined with juice.
Add desired amount of freshly grated parmesan and continue to wisk and cook until cheese is melted. (Note: I use closer to 1/2 cup, but I really like parmesan cheese).
Add salt for flavor, a small amount should be enough.
Serve by placing salmon and asparagus on plate and pasta on the side with the cream sauce over pasta. You may also pour some cream sauce over the salmon, but I don't. The salmon has enough flavor without the cream sauce over it, trust me.