Salmon, Sun-Dried Tomato, Artichoke, and Dill PastaIngredients:- 2 salmon fillets (about 8 oz total), skin removed and cut into 1-inch cubes- 8 oz pasta (penne, rigatoni, or egg noodles—gluten-free if necessary)- 2 tablespoons olive oil (plus extra for salmon)- 3 cloves garlic, minced- ½ cup sun-dried tomatoes (packed in oil), sliced- 1 cup marinated artichoke hearts, roughly chopped- 2 big handfuls fresh spinach- ⅓ cup grated Parmesan cheese (plus more for serving)- 2–3 tablespoons fresh dill, chopped (plus extra for garnish)- Salt and pepper, to tasteOptional: red pepper flakes for a little heatInstructions:Cook the Pasta:Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about ½ cup of the pasta water
