Before starting, preheat the broiler to high.Wash and dry all produce.Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add penne to the boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1 cup (2 cups) pasta water, then drain and return penne to the same pot, off heat.

Meanwhile, 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 half the Lemon-Pepper Seasoning (all for 4 ppl).

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 salmon to a foil-lined baking sheet, skin-side down.Drizzle butter from the pan over salmon.Broil in the middle of the oven until salmon is cooked through, 4-6 min.**

Meanwhile, return the same pan to medium-high.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. Cook, whisking often, until sauce comes to a simmer.Simmer, stirring often, until cream cheese is combined, 1-2 min.Add penne. Cook, stirring often, until sauce thickens and coats penne, 1-2 min.Add spinach and half the Parmesan. Cook, stirring often, until spinach wilts, 1 min. Season with salt and pepper, to taste.

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