Creamy Salmon Fettuccine and Spring Vegetables

Name: Creamy Salmon Fettuccine and Spring Vegetables
Ingredients: 12 ounces uncooked fettuccine; 1 (5.2-oz.) pkg. soft Gournay cheese product with garlic and fine herbs (such as Boursin); 2 tablespoons olive oil; 1 (1-lb.) skin-on salmon fillet; .25 teaspoon black pepper; 1.25 teaspoons kosher salt, divided; 2 tablespoons unsalted butter; 2 cups thinly sliced leek (from 1 leek); 1 pound fresh thin asparagus, trimmed and sliced diagonally into 2-inch pieces (about 3 cups); 1 teaspoon grated lemon zest (from 1 lemon); 1 cup frozen petite green peas, thawed; 2 tablespoons chopped fresh dill, plus more for garnish