Boil the pasta in salted water according to the package instructions, adding 2 tablespoons of the olive oil. Drain and keep warm.

Cut the salmon into pieces. Heat the remaining olive oil in a pan and sauté the salmon, green onions, and dill. Deglaze with the wine. Once it evaporates, add the fish or vegetable stock.

Boil the sauce for 10 minutes, then add the heavy cream. Add a little salt, pepper, ginger, and fresh garlic pressed through a garlic press. Simmer the sauce on low heat for another 3-4 minutes until it thickens.

Serve the spaghetti with the salmon sauce we prepared. Sprinkle with the chopped dill, freshly ground pepper, and serve immediately.