• 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.
• Meanwhile, finely chop parsley.
• Core, then cut pepper into 1/4-inch slices.
• Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
• Zest half the lemon (whole lemon for 4 ppl), then cut into wedges.
• Peel, then mince or grate garlic.
• Combine lemon zest, half the parsley, half the garlic, 1 tbsp (2 tbsp) oil and 1/4 tsp chili flakes in a small bowl. (NOTE: Reference heat guide.)

• Add peppers and 1/2 tbsp (1 tbsp) oil to one side of a foil-lined baking sheet. Season with salt and pepper, then toss to coat.
• Pat salmon dry with paper towels, then season with salt and pepper.
• Arrange salmon on the other side of the baking sheet, then spread herby garlic oil over tops.
• Roast in middle of the oven until peppers are tender-crisp and salmon is cooked through, 9-12 min.**

• Meanwhile, heat a large non-stick pan over medium heat.
• While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp and remaining garlic. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
• Remove the pan from heat. Transfer shrimp to a plate, then cover to keep warm.

• Reheat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until softened, 3-4 min.
• Sprinkle Cream Sauce Spice Blend over onions. Cook, stirring often, until coated, 30 sec.
• Add cream and 1/2 cup (1 cup) water. (TIP: For a creamier sauce, use milk instead of water.) Bring to a simmer.
• Once simmering, cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.

• When sauce is almost done, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min.
• Reserve 1/4 cup (1/2 cup) pasta water.
• Drain and return linguine to the same pot, off heat.  

• Add cream sauce, shrimp and peppers to the pot with linguine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, to taste, then toss to combine.
• Divide linguine between plates. Top with salmon, then sprinkle with remaining parsley.
• Squeeze a lemon wedge over top and sprinkle with any remaining chili flakes, 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.