• Halve tomatoes.
• Roughly chop spinach.
• Peel, then cut shallot into 1/4-inch cubes.
• Peel, then mince or grate garlic.
• 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.

• Pat salmon dry with paper towels. Sprinkle Zesty Garlic Blend over top, then season with salt and pepper.
• Lightly oil a foil-lined baking sheet with 2 tsp (4 tsp) oil. Arrange salmon on baking sheet. 
• Bake in the middle of the oven until salmon is cooked through, 16-20 min.**

• 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, stirring often, until tomatoes have softened, 1-2 min.
• Stir in cream. Cook, stirring often, until sauce has thickened slightly, 4-5 min.

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

• Add spinach to pan with sauce. Stir until spinach wilts, 1-2 min. 
• Add linguine to pan with sauce and veggies. 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 jumbo salmon, season it in the same way the recipe instructs you to season the regular portion of salmon. To cook jumbo salmon, increase roast time to 16-20 min.