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Preheat the oven to 190°C (375°F).
Assemble the dish by placing the cherry tomatoes, feta, garlic cloves, and salmon in a baking dish, then drizzle with olive oil and season with Italian seasoning and black pepper.
Bake for 20–25 minutes, until the tomatoes burst and the salmon flakes easily with a fork.
Cook the pasta in salted water until al dente, drain, and reserve a small splash of pasta water.
Create the sauce by squeezing fresh lemon juice over the baked ingredients, adding lemon zest and cream cheese, and mashing the tomatoes, feta, garlic, and cream cheese into a creamy mixture while keeping the salmon mostly intact.
Combine and finish by adding the cooked pasta and fresh chopped dill to the baking dish, gently flaking the salmon, and folding everything together, adding a little reserved pasta water if needed for a silky texture.