• Before starting, preheat the broiler to high.
• Bring a large pot of salted water to a boil over high (use same for 4 servings).
• Wash and dry all produce.
• Pat salmon dry with paper towels. Season with salt and pepper.
• On a foil-lined baking sheet, drizzle 1/2 tbsp (1 tbsp) oil, then add salmon.
• Broil in the middle of the oven for 6-9 min, until cooked through.**
• Remove and discard skin, if you like.

• Meanwhile, halve baby tomatoes.
• Juice lemon.
• Drain capers, then roughly chop.
• To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cup) pasta water. 
• Strain linguine, then return to the pot, off heat.

• In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium.
• When hot, add leeks, capers and tomatoes. Cook for 3-4 min, stirring often, until veggies soften.
• Sprinkle Cream Sauce Spice Blend over top. Cook for 30 sec, stirring often, until fragrant. 
• Add cream, spinach, half the goat cheese, 1 tbsp (2 tbsp) lemon juice and 1/3 cup (1/2 cup) pasta water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper. 

• To the pot with linguine, add sauce, then toss to coat. 
• Divide linguine between bowls. Top with remaining goat cheese and salmon.
• Using kitchen scissors, snip dill 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.