• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Halve tomatoes.
• Roughly chop spinach.
• Peel, then cut shallot into 1/4-inch cubes.
• Peel, then mince or grate garlic.
• 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. 

• Pat salmon dry with paper towels. Sprinkle Zesty Garlic Blend over top, then season with salt and pepper.
• On a lightly oiled, foil-lined baking sheet, arrange salmon. 
• Bake in the middle of the oven for 10-12 min, until salmon is cooked through.**

• Meanwhile, heat a large non-stick pan over medium.
• When hot, add 2 tbsp (4 tbsp) butter, then shallot, garlic and tomatoes. Season with salt and pepper. Cook for 1-2 min, stirring often, until tomatoes have softened.
• Stir in cream. Cook for 4-5 min, stirring often, until sauce has thickened slightly.

• Meanwhile, add linguine to the boiling water. Cook for 2-3 min, uncovered, stirring occasionally, until tender.
• Drain and return linguine to the same pot, off heat. 

• To the pan with sauce, add spinach. Stir for 1-2 min, until spinach wilts. 
• Add linguine. Toss to coat. Season with salt and pepper.
• Remove skin from salmon, if desired.
• Divide linguine with cream sauce between bowls. 
• Top with salmon.
• Sprinkle Parmesan 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.