• Before starting, preheat the broiler to high. Wash and dry all produce.
• To a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
• Heat a large non-stick pan over medium-high.
• While the pan heats, roughly chop spinach.
• Peel, then cut onion into 1/4-inch pieces.
• Pat salmon dry with paper towels, then season with salt and Lemon-Pepper Seasoning.

• When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
• Add salmon, skin-side down. Sear for 1-2 min, until golden. Transfer to a foil-lined baking sheet, skin-side down.
• Drizzle remaining melted butter over salmon.
• Broil in the middle of the oven for 4-6 min, until salmon is cooked through.**

• While salmon broils, add penne to the boiling water. Cook uncovered for 2-3 min, stirring occasionally, until tender.
• Reserve 1 cup (2 cups) pasta water, then drain and return penne to the same pot, off heat.

• Meanwhile, return the same pan (from step 2) to medium.
• Add 1 tbsp (2 tbsp) butter, then onions. Season with salt and pepper. Cook for 1-2 min, stirring occasionally, until slightly softened.
• Add garlic puree and Cream Sauce Spice Blend, then stir to coat for 30 sec.
• Add cooking wine. Cook for 20-40 sec, stirring often, until wine reduces by half.

• To the pan with onion mixture, add reserved pasta water, broth concentrate and cream cheese. Cook, whisking often, until sauce comes to a simmer.
• Simmer for 2-3 min, stirring often, until cream cheese is combined and sauce thickens slightly.
• Add penne, spinach and half the Parmesan.
• Cook for 1-2 min, stirring often, until sauce coats pasta and spinach wilts. Season with salt and pepper.

• Carefully remove and discard salmon skin, if you like.
• Divide penne between bowls. Top with salmon.
• Sprinkle remaining Parmesan and chili flakes over top.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.