- In a large skillet over medium heat, soften the leek in the butter. Add the wine and let reduce until almost dry. Add the broth and bring to a boil. Add the salmon and mushrooms. Simmer for 4 minutes, stirring several times. Season with salt and pepper. Add the cream and continue cooking for 2 minutes.
- Meanwhile, in a large pot of salted boiling water, cook the pappardelle until al dente. Drain.
- Add the pasta and lemon juice to the sauce and gently stir to combine. Adjust the seasoning and sprinkle with the dill.