Salmon Pasta with Spinach and Artichokes

Preheat the oven to 325 degrees F (165 degrees C).

Coat salmon fillet with 2 tablespoons pesto.

Place in a 9x13 inch baking dish.

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Remove from oven and flake salmon into chunks; set salmon aside.

Fill a large pot with lightly salted water and bring to a rolling boil.

Stir in rigatoni, and return to a boil.

Cook uncovered, stirring occasionally, until rigatoni has cooked through, but is still firm to the bite, about 11 minutes.

Drain in a colander.

Heat olive oil in a skillet over medium-low heat.

Cook and stir spinach in oil until wilted, 3 to 4 minutes.

Remove spinach and set aside.

Cook and stir garlic, shallots, red pepper flakes, and black pepper in the same skillet until garlic and shallots are lightly browned, about 5 minutes.

Pour in extra oil if needed.

Stir in drained artichoke hearts and cook until heated, about 3 minutes.

Pour in white wine and simmer until slightly reduced, 5 to 10 minutes.

Combine 2 tablespoons pesto, cooked spinach, salmon, Parmesan cheese, and cooked pasta in the skillet and lightly toss until mixed, 1 to 2 minutes.