Cook the pasta according to package directions, just until done to al-dente. Drain, drizzle with a tiny bit of oil and season with salt and pepper; Toss well then set aside.
Season the salmon with salt and Italian seasoning on both sides.
Heat the oil in a large non-stick skillet over medium heat.
Add salmon and cook for 3-5 minutes, then gently flip and cook for 3-4 minutes more, or until flaky. Set aside on a plate.
To the same preheated skillet add garlic and sun-dried tomatoes. Cook for a minute then stir in the flour. Pour the milk little by little, stirring continuously until a smooth sauce forms.
Add the spinach and stir until wilted. Season with salt and pepper to your taste.
Add cooked pasta to the sauce and cook for a couple of minutes more, just until heated through.
Meanwhile, flake the salmon with a fork and once the pasta is hot, stir it in and take off the heat.
Garnish with freshly chopped parsley and freshly ground pepper if desired.
Serve immediately and enjoy!
Notes
Serving size: one bowl, or close to 2 cupsSalmon: we prefer you to use fresh and skinless but you could use frozen. Salmon substitutes can be chicken breast or shrimp.Pasta: Use any pasta of choice. For a low-carb alternative, use lentil or chickpea pasta.Spinach: best to use fresh, but you may use frozen, or another option would be to use kale in place of the spinach.Milk: we used skimmed milk, but any other milk would work.Store leftovers in an airtight container in the fridge for up to 3 days.