Bring a large pot with plenty of salted water to a boil. Add the pasta and cook according to the package instructions, minus 1 minute. Drain pasta and keep about a cup of the cooking water.

Put the olive oil in a large skillet over medium heat. Add the onions and garlic with a pinch of salt. Cook for a couple of minutes, stirring occasionally, until onion is translucent but doesn’t begin to colour.

Season the salmon fillets with salt and pepper on both sides. Push the onion mixture to the side of your pan and add the salmon fillets. Cook for 2 minutes on each side.

Pour in the wine and the green peppercorns if using. Let it evaporate for 30 seconds. Add the spinach leaves on top of the fillets and mix in gently with the rest of the ingredients in the pan. It doesn’t matter if the salmon fillets break. Cook for about a minute, until spinach leaves have wilted.

Add the cooked pasta, lemon juice, lemon zest and yogurt. Cook for a minute, mixing with a spatula, until yogurt is incorporated and pasta is cooked. If pasta seems too dry, add a couple of tablespoons of the pasta cooking water.

Transfer pasta to a serving platter. Season generously with freshly grated black pepper and serve at once.