Cook the Pasta: Boil a large pot of water, add a pinch of salt, and cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Salmon: Season the salmon fillet with a pinch of salt and pepper. Heat a pan over medium-high heat with a spritz of low calorie cooking spray. Add the salmon and cook for about 3-4 minutes per side or until it flakes easily with a fork. Remove from the pan and set aside.
Sauté the Veggies: In the same pan, add the chopped onion and asparagus. Sauté for about 3-4 minutes until the vegetables are tender but still crisp. Add the minced garlic and sauté for an additional 30 seconds.
Make the Sauce: Reduce the heat to low, then stir in the Greek yogurt, chicken or vegetable broth and lemon juice. Cook for 2-3 minutes until the sauce is heated through and slightly thickened.
Flake the Salmon: Gently flake the cooked salmon into bite-sized pieces and add it to the pan.
Combine and Season: Return the cooked pasta to the pan with the creamy salmon and asparagus mixture. Toss everything together to coat the pasta and ingredients evenly. Stir in the fresh dill and season with salt and pepper to taste.
Serve: Portion the Creamy Asparagus & Salmon Pasta into serving plates. If desired, garnish with a sprinkle of grated Parmesan cheese (note that the cheese adds extra calories/syns).