Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (about 1 minute less than package directions). Reserve 1 to 1.5 cups of pasta water, then drain.

Season the salmon: Pat the salmon dry. Season both sides with salt, pepper, and a light drizzle of olive oil. If the skin is on, keep it—crisp skin adds texture and helps the fish hold together.

Sear the salmon: Heat 1 tablespoon olive oil in a large skillet over medium to medium-high heat. Place salmon skin-side down and cook 3–4 minutes until the skin is crisp. Flip and cook another 2–4 minutes, depending on thickness, until just opaque in the center. Transfer to a plate and let it rest.

Build the flavor base: Lower heat to medium. Add another teaspoon of olive oil if the pan looks dry. Sauté garlic for 30–45 seconds until fragrant. Sprinkle in red pepper flakes if using.

Make it creamy (the light way): Whisk in 1/2 cup pasta water and the Greek yogurt off the heat or over low heat to prevent curdling. Stir until smooth and glossy. Add the lemon zest and 1–2 teaspoons lemon juice to taste.

Add Parmesan: Stir in the grated Parmesan until melted and the sauce turns silky. If it’s too thick, loosen with more pasta water or a splash of broth. Taste and adjust salt and pepper.

Flake the salmon: Gently remove the skin, then use a fork to flake the salmon into bite-size pieces. Keep some larger flakes for nice texture.

Toss it all together: Add the pasta to the pan with the sauce and toss over low heat until coated. Fold in the spinach or arugula so it just wilts.

Finish with herbs: Gently fold in the salmon and most of the fresh dill or parsley. Add another splash of pasta water if the sauce tightens up. Adjust lemon and seasoning one last time.

Serve: Top with the remaining herbs, freshly cracked black pepper, and a sprinkle of Parmesan. Add a lemon wedge on the side if you like extra brightness.