Depending on the type of pasta you are using, you can start boiling the water first. I used a rice/quinoa pasta for this, so it takes about 10 minutes to cook; plenty of time to make the sauce.

Once your water is on for the pasta, melt butter in a small saucepan set over low-medium low heat. Add garlic and lightly sauté for a couple of minutes, then add cream, milk, and dill. Let this heat until you see steam rising from the pan. This doesn't need to bubble or really simmer, you just want to heat it through. If it gets too hot, the milk and cream can burn on the bottom of the pan.

Add salmon, cheese and capers, and gently stir until the cheese is melted and the sauce looks smooth. Once everything is thoroughly heated, you can turn the burner off and place the lid on the pan.

When your pasta is cooked, drain water and return pasta to pot. Pour cream sauce over the pasta, gently mix together and serve.