Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the salmon pieces and cook for about 5-7 minutes, or until cooked through. Remove from skillet and set aside.

In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine.

Bring the mixture to a simmer, then add the Parmesan cheese, lemon juice, dill, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.

Add the cooked pasta and salmon back into the skillet, tossing to coat in the creamy sauce. Cook for an additional 2-3 minutes to heat through.

Serve hot, garnished with fresh parsley.