• Halve tomatoes.
• Roughly chop spinach.
• Peel, then cut shallot into 1/4-inch cubes.
• Peel, then mince or grate garlic.
• 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. 

• Pat salmon dry with paper towels. Sprinkle Zesty Garlic Blend over top, then season with salt and pepper.
• Arrange salmon on a lightly oiled, foil-lined baking sheet.
• Bake in the middle of the oven until salmon is cooked through, 10-12 min.**

• Meanwhile, heat a large non-stick pan over medium.
• When hot, add 2 tbsp (4 tbsp) butter, then shallot, garlic and tomatoes. Season with salt and pepper. Cook, stirring often, until tomatoes have softened, 1-2 min.
• Stir in cream. Cook, stirring often, until sauce has thickened slightly, 4-5 min.

• Meanwhile, add linguine to the boiling water. Cook, uncovered, stirring occasionally, until tender, 2-3 min.
• Drain and return linguine to the same pot, off heat. 

• Add spinach to pan with sauce. Stir until spinach wilts, 1-2 min. 
• Add linguine to pan with sauce and veggies. Toss to coat. Season with salt and pepper.
• Remove skin from salmon, if desired.
• Divide linguine with cream sauce between bowls. 
• Top with salmon.
• Sprinkle 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.