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Preheat the oven to 400°F degrees.
Cook the salmon: Mix the sauce ingredients in a medium size bowl and set aside.
Wash the vegetables, then cut the asparagus down to 1-inch pieces. Place the asparagus, tomatoes, and leeks on a baking sheet drizzled with olive oil.
Toss veggies in the garlic dill sauce.
Place the filets in between the veggies and top with the sauce.
Bake for 8-10 minutes or until the filets register 130°F degrees. We want it to remain juicy.
Cook the pasta: Boil the pasta in water and salt, per al dente directions according to the package. Reserve ½ cup of pasta water to use in the sauce, as needed.
Assemble the dish: In a large bowl, gently fold the pasta and vegetables, including all the sauce left on the baking dish. Add ¼ cup of pasta water, more if needed.
Flake the salmon using two forks and sprinkle it on top of the pasta.
Garnish with fresh dill and serve warm or cold!