Cook the bow tie pasta in boiling salted water until al dente.

Slice the salmon fillet into smaller, bite-sized pieces.

In a small saucepan, combine the cream and dry white wine.

Simmer the cream and wine mixture for 3 minutes over low heat.

Add the frozen baby peas, sliced scallions, minced fresh dill, Dijon mustard, salt, and pepper to the saucepan.

Stir the sauce and continue to simmer for a few minutes until the peas are heated through.

Just before the pasta is done, add the sliced salmon to the pot with the pasta.

Cook the salmon for 2-3 minutes, until it is cooked through and flakes easily.

Drain the pasta and salmon, then add them to the saucepan with the sauce.

Toss the pasta, salmon, and sauce together until well combined.

Correct the seasoning with additional salt and pepper, if needed.

Serve immediately.