Bring a large pot of salted water to a boil. Cook pasta according to package directions until 1 minute shy of al dente. Before draining reserve 1/2 cup of pasta water then drain and set aside.

Pat salmon dry with paper towels and season with salt pepper and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Cook salmon skin-side up for 4 minutes then flip and cook another 3 to 4 minutes until it flakes easily. Transfer to a plate and set aside.

Reduce heat to medium. In the same skillet melt butter and add minced garlic. Cook for about 60 seconds until fragrant. If using white wine add it now and let it bubble for 1 minute.

Add heavy cream and stir in the Boursin cheese. Stir gently until the cheese is fully melted and the sauce is smooth. Add a splash of reserved pasta water to loosen the sauce.

Add the drained pasta to the skillet and toss to coat. Add more pasta water as needed to reach a silky consistency.

Break the cooked salmon into large chunks and gently fold into the pasta. Taste and adjust salt and pepper. Serve immediately topped with fresh parsley or dill and a lemon wedge on the side.