Set oven to 400F/204C.
Season raw salmon with a little sea salt & pepper. Place it on a baking tray lined with parchment paper. Bake for 10 – 12 minutes at 400F. Once it finishes baking, mash and flake the salmon with a fork. Set aside.
While the salmon bakes, spiralize zucchini using a spiralizer or Julienne shredder. Once you’ve cut the noodles, sprinkle them with a little sea salt to help soften the noodles and release excess water. Set the noodles aside for 5- 10 minutes, then pat them dry with a paper towel to remove excess water.
Set a nonstick skillet on medium heat, then pour in the cream. Bring it to a light simmer, then sprinkle in parmesan and a little pepper. Stir until smooth, then reduce the heat to low to thicken the sauce.
Let the sauce thicken and cool for about 2 minutes, then add zucchini pasta. Toss the noodles in the sauce before adding the flaked salmon.
Season to taste with fresh dill and sea salt & pepper.
Garnish with remaining parmesan.