• Before starting, preheat the oven to 475˚F. Bring a large pot of salted water to a boil over high (use same for 4 servings). 
• Wash and dry all produce.
• Meanwhile, pat salmon dry with paper towels, then season with salt and pepper.
• Transfer salmon to one half of a parchment-lined baking sheet. Spread 1/2 tsp garlic spread over each piece of salmon.
• Halve tomatoes.
• Arrange tomatoes on the other half of the baking sheet. Add 1/2 tbsp (1 tbsp) oil, 1/8 tsp (1/4 tsp) sugar, salt and pepper. Toss to coat.

• Roast in the middle of the oven for 8-10 min. until tomatoes are tender and salmon is cooked through.**
• To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite. Reserve 2/3 cup (1 cup) pasta water, then strain penne and return to pot, off heat.
• Meanwhile, halve leek lengthwise, then slice into 1/4-inch-thick halfmoons. Using a strainer, rinse leeks to wash away any hidden dirt.
• Heat a large non-stick pan over medium-high.
• When the pan is hot, add remaining garlic spread. Swirl the pan 30 sec, until melted.
• Add panko. Cook for 2-3 min, stirring often, until golden.
• Transfer panko to a small bowl.

• Reheat the same pan over medium.
• When the pan is hot, add 2 tbsp (4 tbsp) butter. Swirl the pan for 30 sec, until melted.
• Add leeks and 1/4 cup (1/3 cup) water. Season with salt and pepper. 
• Cook for 3-5 min, stirring occasionally, until leeks soften and liquid is absorbed.

• While leeks cook, use 2 forks to gently remove and discard salmon skin. Flake salmon into bite-sized pieces.
• Sprinkle Cream Sauce Spice Blend over leeks. Stir to coat.
• Add cream, pesto, stock powder and reserved pasta water. Cook for 1-2 min, stirring often until sauce comes to a simmer.
• Add spinach, stir for 30 sec, until wilted.

• Remove pan from heat. To the pot with penne, add sauce mixture and half the Parmesan. Season with pepper. Stir to combine.
• Spread half the pasta mixture into an 8x8-inch baking dish (use 9x13-inch dish for 4 servings). Top with an even layer of salmon. Spread remaining pasta mixture over top.
• Sprinkle panko and remaining Parmesan over top. Top with tomatoes.
• Bake in the bottom of the oven for 5-8 min until sauce is bubbly and topping is golden.

• Let pasta rest for 2-3 min before serving.
• Divide between plates.

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.