Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then large dice. Halve, peel, and thinly slice the onion(s). Pick the dill fronds off the stems; roughly chop the fronds. In a bowl, combine the sour cream, mayonnaise, chopped dill, and the juice of 2 lemon wedges (or 4 wedges for 4 servings); season with salt and pepper.

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up. Cover with foil to keep warm. 

The USDA recommends a minimum safe cooking temperature of 145°F for fish.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper(s) and sliced onion(s); season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to the pot of cooked pasta. Add the juice of the remaining lemon wedges and a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the finished pasta topped with the cooked fish. Top the fish with the creamy dill sauce. Enjoy!