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Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender, about 8 minutes.
Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add shallot and cook until softened, about 3 minutes. Add white wine and simmer until reduced by half, another 2 to 3 minutes. Reduce heat, add half and half and peas and gently simmer 2 to 3 minutes more, then add salmon and dill. Heat through and let sauce thicken slightly. Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice before serving.