• Before starting, preheat the broiler to high. 
• To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high. 
• Wash and dry all produce.
• To the boiling water, add spaghetti. Cook uncovered for 12-13 min, stirring occasionally, until tender but still firm to bite.
• Strain spaghetti then return to the pot, off heat.

• Meanwhile, pat salmon dry with paper towels. Remove and discard skin. Cut into 1-inch pieces.
• In a medium bowl, toss salmon with 1 tbsp (2 tbsp) oil, half the Cream Sauce Spice Blend, salt and pepper. Spread into an even layer on an unlined baking sheet. Broil in the middle of the oven for 6-8 min, until salmon is cooked through.**
• Zest, then juice lemon.
• Roughly chop spinach.

• Meanwhile, heat a large non-stick pan over medium-high. 
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add onion. Cook for 2-3 min, stirring occasionally, until tender. 
• Sprinkle remaining Cream Sauce Spice Blend over top. Cook for 30 sec, stirring constantly, until onions are coated. 
• Add half the wine (use all for 4 servings), cream, 1/4 cup (1/2 cup) water and spinach. Cook for 1-2 min, stirring occasionally, until slightly thickened and spinach wilts.
• Season with pepper, then remove from heat. 

• When salmon is cooked, add lemon zest to baking sheet, then toss to coat salmon.
• To the pot with spaghetti, add spinach-cream sauce and 1 tbsp (2 tbsp) lemon juice. Stir until combined. 
• Divide spaghetti between plates, then top with salmon. 
• Sprinkle Parmesan over top. 

If you've opted to get salmon, pat dry with paper towels. Cut into 1-inch pieces. Prep and cook salmon in the same way the recipe instructs you to cook shrimp, increasing broiling time to 6-8 min.

• Divide spaghetti between plates, then top with salmon. 
• Sprinkle Parmesan over top.