Poached Salmon with Alfredo Sauce

1/2 cup water
1/4 cup dry white wine or chicken broth
2 (6 ounces each) salmon fillets or steaks
1 package (9 ounces) BUITONI Refrigerated Linguine
2 tablespoons finely grated carrot (optional)
1 tablespoon chopped fresh parsley (optional)
1 container (10 ounces) BUITONI Refrigerated Alfredo Sauce
Fresh dill sprigs (optional)

Boil water and wine in large skillet; add salmon. Reduce heat to low; cover. Cook for 8 to 10 minutes or until thickest part of salmon flakes easily when tested with a fork.

Prepare pasta according to package directions. Toss pasta with carrot and parsley; divide among plates. Top with salmon. Warm sauce; spoon over each serving. Garnish with dill. Season with salt and ground black pepper.