Cut salmon into about 1-inch chunks and season with salt and cracked black pepper. Set aside.

In a medium bowl, whisk together Greek yogurt, broth, lemon juice and zest and cornstarch until fully combined. Set aside.

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat and add onion and mushrooms. Cook until onions are translucent, about 2-3 minutes. Add asparagus and garlic and cook until asparagus is crisp-tender, about 2-3 minutes.

Meanwhile, cook pasta in salted water according to package instructions until al dente. Strain pasta, reserving about a cup of pasta water.

Pour Greek yogurt sauce over veggies and cook until bubbling, stirring constantly. Season sauce with salt, pepper, garlic powder, herbs de Provence and red pepper flakes. Reduce heat to low, add grated Parmesan and simmer until creamy, adding a little pasta water as needed to reach a really smooth consistency.

In a separate large skillet, heat other tablespoon of olive oil over medium-high heat and add salmon. Cook until golden on the outside and medium on the inside, about 5 minutes.