1. In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
2. In another saucepan, melt the butter and gently sweat the leeks and garlic for 5 minutes.
3. Add the cream and bring to a boil over medium heat.
4. Add the cauliflower and fennel, and continue cooking for 5 minutes over medium-high heat, stirring continuously.
5. Add the green onions and curry. Cook for 2 minutes.
6. Add the pasta, salmon, dill, and lemon zest. Mix and season to taste. Sprinkle 15 mL (1 tbsp.) of grated Parmesan over each dish of pasta.

This recipe is courtesy of Tablée des chefs.