• Before starting, preheat the oven to 450°F.
• Wash and dry all produce. 
• Bring a large pot of salted water to a boil over high.
• Meanwhile, finely chop parsley.
• Core, then cut pepper into 1/4-inch slices.
• Peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings). 
• Zest half the lemon (use whole lemon for 4 servings), then cut into wedges. 
• Peel, then mince or grate garlic.
• In a small bowl, combine lemon zest, half the parsley, half the garlic, 1 tbsp (2 tbsp) oil and 1/4 tsp chili flakes. (NOTE: Like things spicy? Add more chili flakes!) 

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

• Meanwhile, to the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
• Reserve 3/4 cup (1 1/2 cups) pasta water.
• Drain and return linguine to the same pot, off heat.  

• Meanwhile, heat a large non-stick pan over medium.
• 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 for 2-3 min, stirring occasionally, until shrimp just turn pink.**
• 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 for 3-4 min, stirring often, until softened.
• Sprinkle Cream Sauce Spice Blend over onions. Cook for 30 sec, stirring often, until coated.
• Add cream and 1/2 cup (1 cup) reserved pasta water. (TIP: For a creamier sauce, use milk instead of pasta water.) Bring to a simmer. 
• Once simmering, cook for 1-2 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.

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

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.