Recipe

Do some

Set a rack in the middle of the oven and preheat to 425°F/218°C. Set a large pot of water to boil.

Coat the

In a small bowl, mix lemon juice, dijon, honey, oil, salt, and black pepper until smooth. Pat salmon dry, then line a rimmed baking sheet with parchment paper and place fish on top. Pour the mixture over the top of the salmon, making sure it's well coated. Note: If you have time, marinate the salmon for 15 minutes before baking for added flavor.

Cook the

In a medium saucepan, melt butter over medium heat. Add the shallots, garlic, and lemon zest, and saute for 3 to 5 minutes until the aromatics are nicely softened. Stir in the sun-dried tomatoes and half of the parsley, and saute for 1 to 2 minutes until the tomatoes begin sticking to the pan. Turn off the heat and set aside while you wait for the salmon to roast and the pasta to cook through.

Roast the

Bake the salmon for 12 to 20 minutes in the oven until cooked to your desired temperature. Once the salmon is cooked through, allow it to cool for a few minutes before peeling off the skin. Use a fork to gently flake the fish into bite-sized pieces.

Cook the

Meanwhile, cook the pasta. Add a generous pinch of salt to the boiling water, then stir in the pasta. Cook until al dente according to package instructions, reserving 3/4 cup of pasta water.

Finish the

Off the heat, transfer the pasta to the saucepan and toss to combine. Stir in 1/4 cup of pasta water and yogurt, and toss vigorously to create a smooth, glossy sauce. You can add more pasta water as needed if the sauce feels too thick. Just before serving, stir in the salmon and top with remaining parsley. Divide amongst two serving bowls and eat immediately!