Whole Wheat Pasta with Roasted Salmon, Spinach, and Lemon-Yogurt Sauce

Roast the salmon in the oven at 190°C (375°F) for 10–12 minutes (or until the internal temperature reaches roughly 60–63°C), or quickly pan-sear it in a dry skillet with a minimal amount of oil. Let it cool, then flake into bite-sized pieces.

Boil the whole wheat pasta until al dente; drain, reserving a small splash of the pasta cooking water.

In a skillet with 5 ml of olive oil, lightly sauté the shallot and garlic, then toss in the spinach and heat just until wilted.

In a bowl, whisk together the yogurt, lemon juice, lemon zest, and a splash of reserved pasta water to adjust the consistency, then season with salt and pepper to create a light, creamy sauce.