Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Add peas and cook for 2-3 minutes until heated through.

Stir in the smoked salmon and Parmesan cheese, mixing well until the cheese melts. Season with salt and pepper to taste.

Add the cooked pasta to the skillet and toss to combine. Remove from heat and stir in fresh dill.

Serve immediately, garnished with additional dill and Parmesan if desired.