Add pasta to large pot of boiling water; cook 10 to 12 minutes. Drain, reserving 1 cup pasta water.

Pat salmon dry with paper towels; lightly sprinkle both sides of fillets with salt and black pepper. Heat avocado oil in a large nonstick skillet over medium-high heat. Add salmon fillets, skin sides down; cook for 5 to 6 minutes or just until lightly golden on one side. Add butter to skillet. Flip salmon and cook for 2 to 3 minutes or until salmon flakes easily with a fork (145°), occasionally basting with butter mixture. Transfer salmon to cutting board; reserve butter mixture in skillet. Flake salmon from skin into big chunks; set aside. Discard skin.

Add shallots and garlic to skillet. Cook over medium heat until softened, stirring occasionally. Remove skillet from heat. Add wine. Return skillet to heat and cook until reduced by half, scraping brown bits from bottom of skillet.

Stir in coconut cream. Add spinach; toss and cook until slightly wilted. Stir in lemon juice, 1 tablespoon dill, 1 teaspoon kosher salt and ½ teaspoon black pepper. Add pasta and salmon; gently toss until combined. If necessary, add enough reserved pasta water to thin sauce. Transfer to a serving bowl. Garnish with additional dill, if desired.