In a large pan with high sides combine water, wine, lemon, vinegar, onion, bay leaves, fresh dill, peppercorns, and salt. Bring to a boil, reduce heat, cover and simmer for 10 minutes to allow flavors to concentrate.
Remove cover, add salmon, increase heat to a rolling simmer, partially cover and cook for 4 minutes. After 4 minutes turn off heat, cover completely and allow salmon to rest for 2 minutes. A salmon filet that is 1-1 1/2" will be cooked perfectly. If your salmon is thicker increase cooking time by 2 minutes and then check.
Set salmon aside while you prepare other ingredients.
Vegan Avocado Almond Pesto
In the bowl of a food processor combine avocado, dill, almonds, garlic, lemon juice, salt, and pepper. Process until smooth. You may need to add a splash of water or a bit more lemon juice to get things going.
Taste for seasoning, add more salt or lemon juice if needed.
Cook pasta according to package instructions. Be sure to boil in well salted water. In the final 2 minutes of cooking add peas to pasta water. Drain the pasta and peas reserving some of the starchy cooking liquid. Toss hot pasta and peas with 1-2 cups pesto (as much as you like) and flaked salmon.
Top with additional fresh dill and a squeeze of fresh lemon. Enjoy immediately.
You can use any type of pasta you like. Radiatore (like little radiators) is one of my favorites, but any small pasta (ideally with ridges) would work well.
You can eliminate the peas if you don't like them.
You will have extra pesto leftover, store it in the fridge for up to 5 days.
The nutritional analysis includes the entire portion of pesto.