Bring a pot of salty water to a boil.

Cook the pasta until al dente.

In a separate skillet, bring the vegetable stock to a boil.

Add the peas and cook until tender.

Stir in the pesto and season with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.

Cook the salmon skin-side up until 3/4 cooked through.

Flip the salmon and finish cooking.

Remove the skin from the salmon and discard it.

Flake the salmon gently.

Drain the pasta and return it to the cooking pot.

Add the yogurt, pea and pesto mixture, and chopped parsley.

Toss well to combine.

Stir in the salmon chunks.

Divide into bowls and serve immediately with fresh black pepper.