1. Cook the pasta according to the package directions. Once drained, return pasta to its cooking pot and cover the pot to keep pasta warm. While the pasta water heats up and while the pasta cooks, proceed with the recipe using the following steps:
2. To a medium saucepan (just big enough for the salmon to fit in a single layer), add the water, 4 of the lemon wedges, 1/4 cup of the chopped dill, the garlic, and the salt. Heat to a boil over high heat.
3. Reduce the heat to low. Add the salmon and cover the saucepan. Cook until salmon is opaque and flaky throughout, about 6-8 minutes.
4. Once the salmon is cooked, transfer the salmon from the liquid to a plate. Cover it with foil to keep warm. Remove and discard the lemon wedges from the saucepan.
5. To the ingredients remaining in the saucepan, add the sour cream, cream cheese, and the pepper. Stir over low heat until it has all melted together, and then continue to cook, stirring occasionally for 5 more minutes to blend the flavors and thicken the sauce a bit. Taste and stir in more salt, if desired.
6. Use a spatula to scrape the sauce onto the drained pasta in the pot. Add the remaining 1/4 cup of dill and the capers. Stir to combine.
7. Divide pasta among plates. Flake the salmon into chunks, removing and discarding any skin. Divide salmon over the servings. Serve with remaining lemon wedges on the side.

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