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Cook fettuccine in a large pot of boiling salted water according to package directions for al dente. Drain, reserving 1 cup cooking liquid. Whisk together cheese and ½ cup of the liquid until smooth; set aside.
Heat oil in a 12- to 14-inch nonstick skillet over medium-high. Pat salmon dry; season flesh side with pepper and ½ teaspoon of the salt. Add fish, flesh side down, to skillet. Cook, undisturbed, until a deep golden brown crust forms, 5 to 6 minutes. Turn fish over; cook to desired degree of doneness, 1 to 2 minutes for medium. Transfer to a plate lined with paper towels; cover with aluminum foil to keep warm. Wipe skillet clean.
Melt butter in skillet over medium. Add leek. Cook, stirring often, until wilted, 2 minutes. Add asparagus and remaining ¾ teaspoon salt. Cook, stirring occasionally, until tender-crisp, 2 minutes. (Reduce heat to medium-low, if needed, to prevent browning.) Stir in cheese mixture, zest, peas, and cooked pasta. Cook, stirring constantly, until heated through, 2 minutes, stirring in cooking liquid, 1 tablespoon at a time, if needed, for creaminess. Remove from heat; stir in dill.
Remove skin from salmon; flake into large pieces. Top pasta servings with salmon, and sprinkle with additional dill.