In a large skillet over medium heat 1 tsp of the oil, and add in the garlic. Fry for about a minute, then add in the yogurt and milk. Whisk to bring the mixture together, then add in the parmesan and dill and whisk well. The sauce may look separated at this point. Transfer the sauce to a blender, and blend for about 60 seconds on high, or until completely smooth. Season sauce with salt and pepper to taste, and adjust thickness with more milk only if needed. Return the sauce to the pan and add in shirataki noodles and mix well over low heat.
For the salmon, season with salt and pepper on both sides. Heat a nonstick pan over high heat. Once very hot, add in the remaining 1 tbsp of oil. Place the salmon filets in the pan gently and sear on both sides for about 2 minutes.
Serve pasta with salmon, and fresh arugula on top. Squeeze lemon on top of salmon.