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

In the meantime, thinly slice the shallot and roughly chop the garlic

Add the cut ingredients into the hot fry pan, mix continuously, after 2 to 3 minutes and the shallot is translucent, add in the paprika and thyme, quickly mix together, then add in the canned diced tomatoes and season with sea salt & black pepper, turn it up to a high heat, mix together and then simmer

After 3 minutes and the juices from the canned tomato have slightly reduced, add in the broth, gently mix together, once it comes to a boil add in the pasta, mix every 1 to 2 minutes so the pasta doesn't stick together and it all evenly cooks

After 8 to 9 minutes and most of the broth has been absorbed but there is still some broth left, place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is cooked al dente, then remove the lid and the pan from the heat

While the pasta is cooling off, drain the can of salmon into a fine sieve, gently flake the salmon

Once the pasta has slightly cooled off, about 3 to 4 minutes, add in the canned salmon, greek yogurt at room temperature, the chopped parsley and season generously with black pepper, mix together until well mixed

Transfer into serving dishes or serve directly out of the pan, enjoy!