After washing the turnip greens, slowly heat 2 tbsp of extra virgin olive oil with the clove of garlic in a pan over low heat. Add the turnip greens, salt to taste and cook for 30 minutes.
In another pan, over low heat, heat up 2 tbsp of olive oil with the knob of butter and the chopped white onion. When the onion is golden, add the diced fresh salmon. Add salt and pepper to taste, the sprig of dill and cook for 25 minutes.
Whisk the turnip greens by adding a ladle of pasta cooking water, then put the cream into the bottom of the dishes.
Cook the Linguine Filotea in plenty of salted boiling water, drain the pasta and toss it in the pan with the salmon.
Serve in plates over the cream of turnip greens and enjoy!