Pasta with Spinach and Salmon

How to prepare pasta with spinach and salmon

1. Place the salmon in a non-stick, heat-resistant dish (Pyrex works well). Sprinkle generously with salt and black pepper. Pour the oil on top.
   
2. Bake the salmon at 200C for 20 minutes (medium done).
3. Meanwhile, cook the pasta in salted water according to package instructions.
4. In a large pan heat a tablespoon of oil and briefly saute the crushed garlic (about 30 seconds). Add the frozen spinach and cover. Leave until the spinach is completely thawed, stirring occasionally to help it soften faster.
   
5. When the spinach is ready, bring the contents of the pan to a boil and add the finely chopped dill. Saute for 1 minute, sprinkling salt and grinding pepper during this time.
7. Remove the pan from heat and add the yogurt and lemon zest. Mix well until combined and taste for salt.
   * if you want a finer sauce, you can now blend it in a blender
   
8. Add the drained pasta and 2-3 tablespoons of the cooking water. Mix until coated with sauce. Taste again for salt.
9. Meanwhile the salmon should be ready. Remove it from the oven and break the fillets (without skin if you prefer) into pieces in a bowl. Pour 2 tablespoons of the sauce from the baking tray over it. Squeeze 1/2 lemon on top (2-3 tablespoons juice). Mix gently to coat with sauce. Taste for salt.
   
10. Place the pasta on a platter and arrange the salmon pieces on top, also pouring its sauce over. Serve immediately.
    

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