Bring a large pot of water to a boil. Add pasta and cook according to package instructions.

Heat a large non-stick skillet on medium-high heat. Add ½ Tbsp. of olive oil.

For fresh salmon: Rinse salmon with cold water, pat dry with a clean paper towel and sprinkle with sea salt and pepper to taste. Once oil is hot, swirl it around the pan until coated. Add salmon filets with the skin side up and cook for four minutes. Flip the salmon using tongs (it should be slightly brown on the flesh) and cook for four more minutes, or until cooked through. The salmon will continue to cook slightly as it rests. Remove the salmon from the skillet to a plate and set aside. Once it has cooled for a few minutes, flake the salmon into bite-sized pieces using a fork. If using canned salmon, add it to the pasta directly in step 7.

Meanwhile, add ½ Tbsp. of olive oil to the hot skillet. Once hot, add sliced mushrooms and minced garlic. Cook, stirring continuously, until mushrooms are cooked through, about three minutes.

Add spinach to the pan, one handful at a time, until wilted, about 1-2 minutes. Remove the pan from heat.

Once the pasta is cooked, drain and add it to the pan with veggies. Stir well.

After letting the mixture cool for one minute, add 2 Tbsp. olive oil, ½ tsp. sea salt, ¼ tsp. pepper, fresh dill and lemon juice and zest. Stir gently until the “sauce” is evenly dispersed on all the noodles. Add in seared, flaked or canned salmon, and gently combine once more. Taste and add additional sea salt or pepper if needed.

If desired, top with Parmesan cheese, an extra squeeze of lemon, red pepper flakes or more fresh dill. Enjoy!