• Before starting, 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.
• Wash and dry all produce.
• Preheat the oven to 450˚F.
• 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 lemon then cut half the lemon into wedges (use all for 4 servings).
• Roughly chop dill.
• Pat salmon dry with paper towels. Season with pepper and half the remaining garlic salt.

• After 5-6 min, carefully remove Brussels sprouts from the oven. Stir, then push Brussels sprouts to one side.
• To the baking sheet, transfer salmon, skin-side down, 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, heat a large non-stick pan over medium-high.
• Add linguine to the boiling water. Cook uncovered for 1-2 min, stirring occasionally, until tender.
• Reserve 1 1/4 cup (2 1/2 cups) pasta water, then drain.
• When the pan is hot, add Cream Sauce Spice Blend and 1 tbsp (2 tbsp) butter. Cook for 30 sec, stirring occasionally, until butter melts and mixture is combined.
• Add cream cheese and 1 cup (2 cups) reserved pasta water to the pan. Bring to a simmer, stirring often, until mostly smooth.

• When sauce comes to a simmer, add linguine, Parmesan and remaining lemon zest. Reduce heat to medium. Season with pepper to taste.
• Cook for 1-2 min, stirring often, until cheese melts and sauce thickens and coats linguine. (TIP: Add remaining reserved pasta water 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 any remaining dill over top, if desired.

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.