Creamy Green Spaghetti with Salmon

So it was St. Patricks day today, and therefore I decided to make a really fancy green dinner. Even though some kids might not like the fact that they have to eat a green dinner (cause often green equals healthy, you know. And in many kids mind that equals gross), but all of my picky host siblings loved it so much. And I did too, it was simply just amazing, and it was definitely not the last time we're having it!

Ingredients:
1 lb whole wheat spaghetti
1/2 salmon filet
10 mushrooms
Sauce
1/2 onion
2 cloves garlic
1 tbsp olive oil
4 handfuls spinach
1/2 cup ricotta cheese
3/4 cup greek yogurt
1/4 cup basil pesto
salt and pepper
Sides
asparagus
tomatoes
Olive oil
salt and pepper

Parmesan cheese

Directions:
1. Cook pasta for 8 minutes and drain.
2. Preheat oven to 375 degrees. Sprinkle asparagus and tomatoes in olive oil and salt and pepper and bake in the oven for about 25 minutes.
3. Make the sauce by cutting onion and garlic very finely and sautéing in olive oil on medium high. Add spinach and put a lid on the pan. Let it cook for about 10 minutes stirring occasionally. You might have to add the spinach a little at a time, because it doesn't fit in the pan, but it shrinks a lot.
4. Put the cooked spinach, onion and garlic in a blender, and blend with all of the other ingredients.
5. Mix the cooked spaghetti and sauce.
6. Slice the mushrooms and sauté them with a little olive oil over medium heat.
7. Cut the salmon into 1/2 inch squares and sauté with the mushrooms.
8. Mix salmon and mushrooms with the spaghetti. Top with shredded parmesan cheese and serve!