Lemon-Dill Salmon Fusilli with Mushroom Cream

Steps

1. Prep first: slice the mushrooms, mince the garlic, cut the broccoli, chop the dill, and set the Greek yogurt out to lose its chill.
2. Bring the water to a boil in a large pot with half of the salt.
3. Season the salmon on both sides with one quarter of the remaining salt and half of the black pepper.
4. Heat one third of the olive oil in a large skillet over medium-high heat. Sear the salmon about 4 minutes per side until it flakes and reaches 145°F (63°C) in the thickest part. Move it to a plate.
5. Add the pasta to the boiling water and cook 2 minutes less than the package says. Add the broccoli to the same pot for the final 3 minutes. Scoop out 1 cup of the cooking water, then drain the pasta and broccoli.
6. While the pasta cooks, heat the remaining two thirds of the olive oil in the skillet over medium-high heat. Add the mushrooms and cook 6 to 7 minutes until browned. Stir in the garlic for 30 seconds.
7. Sprinkle the flour over the mushrooms and stir 1 minute. Slowly whisk in the milk and simmer 2 minutes until lightly thickened, then turn the heat to low.
8. In a bowl, stir the Greek yogurt with a few spoonfuls of the hot mushroom sauce, then stir that mixture back into the skillet off the heat so it stays smooth.
9. Add the drained pasta and broccoli, the Parmesan, the lemon zest, the lemon juice, the remaining three quarters of the remaining salt and the remaining black pepper. Toss, adding splashes of the reserved cooking water until the sauce is creamy.
10. Flake the salmon into large pieces and fold it in gently with most of the dill. Serve topped with the rest of the dill.