1. Cook the broccoli florets 4 minutes in plenty of water with salt. Drain them. 
  2. Cook the tagliatelle according to the instructions on the packaging. Pour 100 ml of cooking water from the pasta into a cup. 
  3. Pour most of the water out of the pasta pan, but leave some in, so the tagliatelle stays warm.
  4. Heat the olive oil in a frying pan and fry 2 1/2 tablespoons capers 1 minute.
  5. Stir in the cream cheese and the pasta's retained cooking liquid and bring to the boil.
  6. Set the heat so low that the sauce does not boil anymore. 
  7. Mix the salmon and broccoli florets through the sauce and let salmon cook and broccoli florets warm for 5 minutes.
  8. Divide the tagliatelle over 4 plates and spoon the sauce over them. 
  9. Garnish with dill and remaining capers.