Spicy Salmon Pesto Whole Wheat Pasta with Extra Veggies (For Two)

1.Preheat the oven to 200°C (390°F). Line a small baking sheet with parchment paper.

2.Prepare the salmon: Pat the salmon fillets dry. Rub them with 1/2 tbsp olive oil, smoked paprika, cayenne pepper, salt, and black pepper. Place them on the prepared baking sheet.

3.Bake the salmon for 12-15 minutes, or until cooked through and easily flaked with a fork. Once cooled slightly, flake the salmon into large chunks and set aside.

4.While the salmon bakes, cook the whole wheat pasta according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining the pasta.

5.Prepare the sauce: In a large skillet or pot, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant.

6.Stir in the chopped sun-dried tomatoes and the halved cherry tomatoes and cook for 2 minutes, stirring gently.

7.Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.

8.Add the baby spinach to the skillet and cook until wilted, about 1-2 minutes.

9.Reduce the heat to low. Stir in the Greek yogurt and the basil pesto until the sauce is smooth and heated through. Do not boil.

10.Add the drained pasta to the skillet. Toss to coat thoroughly. If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.

11.Gently fold in the flaked salmon and the 2 tbsp of grated Parmesan cheese. Heat through for 1-2 minutes.

12.Serve immediately, garnished with fresh chopped basil and extra Parmesan cheese. Serve with a lemon wedge for squeezing over the top.