Prepare pasta according to package directions; drain and set aside.

Arrange the lemon slices in a single layer across the bottom of a 12-inch skillet. Scatter the shallots evenly over the lemon slices; add the water and wine.

Place the salmon fillets in the skillet, skin side down on top of the lemon slices; set the pan over high heat and bring the liquid to a simmer.

Reduce the heat to medium-low, cover, and cook until the sides of the salmon are opaque but the center of the thickest part is still translucent, 11 to 16 minutes.

Remove the pan from the heat and carefully transfer the salmon to a cutting board. When cooled, remove the skin and cut the salmon into bite-sized chunks.

Combine lemon juice, mustard, parsley, capers, yogurt, and in a large bowl.

Fold in the pasta, artichokes red onions, and salmon. Serve immediately or chill for several hours.