Heat 3 tbsp of the oil in a large skillet and sauté the breadcrumbs until golden about 2-3 minutes. Season with salt and pepper to taste and set aside.
Cook Tortelloni according to package instructions. Drain reserving 1 cup of the cooking pasta water. Transfer Tortelloni to a big bowl; add smoked salmon, half breadcrumbs, half-citrus zest, dill and remaining oil and stir gently adding a few spoons of the cooking pasta water if needed to loosen the sauce.
Divide among plates, sprinkle with remaining breadcrumbs and citrus zest and serve immediately.