Heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil

Cut a 15 oz piece of fresh salmon into 2 fillets, season with sea salt & black pepper

After heating the olive oil for 2 minutes, add in the fillets of salmon, skin side up, using a spatula push down on the fillets for 30 seconds, after 3 minutes flip to cook the other side, after a total cooking time of 6 minutes remove the salmon fillets from the pan, set aside and cover with foil paper

Using the same pan with the same heat, add in ½ onion finely diced and 4 cloves garlic roughly minced, mix with the olive oil, after 2 minutes add in a generous ½ tsp sweet smoked paprika and quickly mix together, then add in a 15 oz can diced tomatoes, 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together, then add in 2 cups cold water and bring to a boil, then add in 2 cups uncooked penne pasta and mix around so the pasta is evenly distributed

Meanwhile, flake the reserved salmon and remove the skin

After 9 to 10 minutes and most of water has been absorbed by the pasta but there is still some water left, add in 2 cups chopped bagged spinach and the salmon, cover the pan with a lid and lower the heat to a low-medium, simmer for 4 minutes, then turn off the heat and remove the lid

After letting the pasta cool off for about 1 minute, add in ½ cup greek yogurt at room temperature, season the yogurt with black pepper and mix everything together until well combined, sprinkle with freshly chopped parsley and serve at once, enjoy!