Bring a pot of salted water to a boil. Cook the gemelli according to package directions. Drain and reserve.
To poach the fish, bring another pot of salted water to a boil. There needs to be enough water to cover the fish. Place the fish in the water and simmer for 10 minutes. The fish should feel firm to touch. Let cool, then break into bite-sized pieces.
In a medium bowl, whisk together the sour cream, yogurt, lemon zest and juice, red onion and dill. Stir in the gemelli, celery and edamame. Taste and adjust seasoning.
Carefully fold in the salmon. Taste one more time. Divide between 4 plates.