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Bring a large pot of salted water to a rolling boil. Add 7 oz spaghetti or tagliatelle and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain.
Heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
Reduce heat to low, then stir in 3/4 cup crème fraîche. Add the zest and juice of half a lemon and gently warm, stirring, for 1-2 minutes.
Add the drained pasta to the pan along with 5 oz torn smoked salmon and most of the chopped fresh dill. Pour in a splash of the reserved pasta water and toss until the pasta is coated and the salmon is warmed through.
Season generously with freshly ground black pepper; no additional salt is needed.
Divide the pasta among warm bowls, sprinkle with the remaining dill, and serve immediately.