Before starting, preheat the broiler to high.Wash and dry all produce.Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Heat a large non-stick pan over medium-high heat.While the pan heats, roughly chop spinach.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 until golden-brown, 1-2 min. Transfer to a foil-lined baking sheet, skin-side down.Drizzle melted butter over salmon.Broil in the middle of the oven until salmon is cooked through, 4-6 min.**

While salmon broils, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. 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, stirring occasionally, until slightly softened, 1-2 min.Add garlic puree and Cream Sauce Spice Blend, then stir to coat, 30 sec.Add cooking wine. Cook, stirring often, until wine reduces by half, 20-40 sec.

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

Carefully remove salmon skin, if desired.Divide creamy garlic penne between bowls. Top with salmon. Sprinkle remaining Parmesan and chili flakes over top, if desired.