1. Preheat the oven to 200°C. Spread the Brussels sprouts, cherry tomatoes, 1 teaspoon oil, ⅛ teaspoon salt and ⅛ teaspoon pepper on a baking sheet in a single layer. Roast for 20 minutes, flipping   halfway until the Brussels sprouts are caramelized and the cherry tomatoes are soft and slightly blistered.

2. Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions. Reserve ½ cup of the pasta water. Drain and set aside.

3. Season the salmon fillets with a pinch of salt and pepper.

4. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add the salmon fillets skin-side down and cook for 4 minutes on each side. Remove from the pan and set aside. Flake the cooked salmon into   chunks.

5. In the same skillet, toss the spinach and sauté over medium heat for 2 minutes. Remove from the heat and set aside.

6. In a medium saucepan, melt the butter over medium heat. Add the garlic powder and milk. Stir until smooth. Remove from heat and let it cool for 2 minutes.

7. Add the Greek yogurt. Whisk until smooth.

8. Add the Parmesan cheese and stir until melted. Season with salt and pepper.

9. Toss the cooked fettuccine into the sauce until evenly coated. If the sauce is too thick, add the reserved pasta water, one   tablespoon at a time, until the desired consistency is reached.

10. Gently fold in the salmon, Brussels sprouts, cherry tomatoes and spinach.

11. Garnish with fresh parsley. Serve.