Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat, mix together

Meanwhile, finely chop the onion, roughly chop the garlic, roughly chop the spinach and cut the mushrooms into 1/4 inch (.635 cm) thick slices

Heat a large fry pan with a medium heat and add in the olive oil

After 1 minute add in the onion, mix with the olive oil, after 3 to 4 minutes and the onion is translucent, add in the mushrooms, continue to mix together, after 4 minutes and the mushrooms are lightly sauteed, add in the chopped garlic, mix together and cook for 30 seconds, then add in the paprika, thyme, sea salt and black pepper, quickly mix together, add in the wine, mix and simmer for 3 minutes, then add the spinach over the mixture, place a lid on the pan and turn off the heat

Once the water comes to a boil in the stock pot add in the pasta, cook until al dente (check package instructions)

After letting the spinach sit for 3 minutes remove the lid, mix everything together, then add in the Greek yogurt at room temperature and season with sea salt & black pepper, mix together

Once the pasta is cooked al dente, using tongs, transfer it directly from the stock pot into the pan with the sauce, it´s ok if a little pasta water get´s into the sauce, mix together until well mixed, then add in the canned salmon (drained and chopped into large chunks) and give it one final mix, making sure to be gentle to not break the salmon apart

Serve directly out of the pan or on serving dishes, sprinkled with chopped parsley, serve at once, enjoy!