• Before starting, preheat the oven to 450˚F. Wash and dry all produce. To a large pot, add 10 cups water and 3 tsp salt (use same for 4 servings). Cover and bring to a boil over high. 
• Trim bottoms, then quarter Brussels sprouts.
• To a parchment-lined baking sheet, add Brussels sprouts and 1 tbsp (2 tbsp) oil. Season with pepper and half the garlic salt, then toss to coat.
• Roast in the middle of the oven for 5-6 min, until slightly softened.

• Meanwhile, zest half the lemon. Cut remaining lemon into wedges (use whole for 4 servings).
• Roughly chop dill.
• Peel, then cut onion into 1/4-inch pieces.
• Pat salmon dry with paper towels. Season with pepper and remaining garlic salt.

• After 5-6 min, carefully remove Brussels sprouts from the oven. Stir, then push Brussels sprouts to one side of the baking sheet.
• Transfer salmon, skin-side down, to the other side of the baking sheet, next to Brussels sprouts. Drizzle 1/2 tbsp (1 tbsp) oil over salmon, then sprinkle half the lemon zest over top.
• Roast in the middle of the oven for 7-9 min, until Brussels sprouts are golden and tender and salmon is cooked through.**

• Meanwhile, to the boiling water, add linguine. Cook uncovered for 1-2 min, stirring occasionally, until tender.
• Reserve 1 1/4 cups (2 1/2 cups) pasta water, then drain and return linguine to the same pot, off heat.
• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions. Season with salt and pepper. Cook for 1-2 min, stirring occasionally, until slightly softened.
• Add Cream Sauce Spice Blend, then stir for 30 sec to coat.
• Add cooking wine. Cook for 20-40 sec, stirring often, until cooking wine reduces by half.

• To the pan, add cream cheese and 1 cup (2 cups) reserved pasta water. Bring to a simmer, stirring often, until mostly smooth.
• Add linguine, half the Parmesan and remaining lemon zest. Reduce heat to medium. Season with pepper.
• Cook for 1-2 min, stirring often, until cheese melts and sauce thickens and coats linguine. (TIP: Add remaining reserved pasta water, 1 tbsp at a time, if sauce reduces too much.) Remove the pan from heat.

• Add Brussels sprouts and 1 tsp (2 tsp) dill to the pan with linguine, then toss to combine.
• Divide linguine between plates, then top with salmon.
• Squeeze a lemon wedge and sprinkle remaining dill and 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.