Bring a large pot of lightly salted water to a boil to cook the pasta. Add the fettucini and cook until just tender, about 8 to 10 minutes*. Meanwhile, place the wine, garlic and lemon zest in a large skillet and set over medium-high heat. Reduce the wine by half and then mix in the cream. Bring the sauce to a simmer and then stir in the salmon, snow peas, dill, salt and pepper. Bring back to a simmer to heat the salmon through, about 2 minutes. When the pasta is cooked, reserve 1/2 cup of the cooking liquid before draining it. Add the pasta and the 1/2 cup of reserved cooking liquid to the skillet, toss to combine, and serve immediately.
*Note: if using fresh pasta, reduce cooking time as per package directions.