Cook the pasta according to the box instructions. Set aside.

Season the salmon with a teaspoon or so of curry powder and salt and pepper.

Add the canola oil to a cast iron skillet on medium high heat.

When good and hot, add the salmon skin side down. Cook for 2 minutes.

Flip and put in a 325 degree oven for 10 minutes.

Heat the coconut oil on medium heat in a skillet.

Add the cumin, coriander, turmeric and paprika to the skillet with the shallots. Cook for 2 - 3 minutes to soften. Stir well.

Add the peppers and cook for 2 more minutes.

Add the spinach and cook until wilted. Remove from pan and set aside.

In the same skillet, pour in the Curry Pumpkin sauce and add the cumin, coriander, turmeric, paprika and the rest of the curry powder. Stir will and simmer for 3 minutes.

Add the spiralized zucchini squash to the sauce and cook for 1 minute.

Next put the pasta into the dish, cook for 1 minute.

Break up the salmon and put in the dish and serve.

Enjoy!