Bring water for cooking pasta to a boil over high heat. While water heats, combine broth and lemon and orange peel in a 2- to 3-quart pan. Cover and bring to a boil over high heat. 3-4 minutes.

Add pasta to water. Cook until just tender to bite, 3 to 5 minutes for fresh or about 7 mines for dried. While pasta cooks, whisk sour cream into broth mixture until smooth; keep warm over low heat. 

Drain pasta well. Mix pata with sour cream mixture, minced dill, and salmon. Transfer to a serving bowl or individual plates. Garnish with dill springs and lemon wedges.