• Poach the salmon: Add broth or water to a large skillet and bring it to a simmer. Once the water is simmering, place the salmon filets skin side down in the broth or water and cover the skillet with a lid.
  1½ cups broth or water
• Simmer salmon in the broth for about 6-8 minutes. The salmon is finished cooking as soon as the internal temperature of an inserted digital food thermometer reaches 145 degrees Fahrenheit or when salmon flakes easily with a fork.
• Remove salmon from the broth and place on a plate. Reserve the poaching liquid (you will be adding this to the cooked pasta).
• Use tongs and a fork to remove the skin and flake the salmon. Set aside.

Pasta with Arugula and Lemon

• While the salmon cooks, cook pasta in a large pot. Cook the pasta to al dente, according to the package instructions.
  14.5 ounces spaghetti
• Drain the pasta and return it to the pot it was cooking in. Place the pot back on the stove and reduce the heat to low.
• Stir in the ricotta cheese, arugula, garlic powder, and salt.
  12 ounces ricotta cheese, 3 ounces baby arugula, ½ teaspoon garlic powder, ½ teaspoon salt
• Once the salmon is done cooking, add the poaching liquid to the cooked pasta.
• Stir in ½ cup of the shredded parmesan cheese, lemon zest, and lemon juice, garlic, and salt.
  1 lemon, ¾ cup parmesan cheese
• Add the cooked salmon pieces and the rest of the parmesan cheese. Carefully stir to combine.
• Serve and enjoy!