Before starting, preheat the oven to 450°F and wash and dry all produce. Heat Guide for Step 2 (dbl each measurement for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!

Toss snap peas with 1/2 tbsp oil (dbl for 4 ppl) on one side of a foil-lined baking sheet. Season with salt and pepper. In a small bowl, stir lemon zest, half the parsley, half the garlic, 1/4 tsp chili flakes and 1 tbsp oil (dbl both for 4ppl). (NOTE: Reference Heat Guide in Start Strong.) Arrange salmon on the other side of the sheet and drizzle with herby garlic oil. Roast in middle of oven, until salmon is cooked through, 10-12 min.**

While salmon and snap peas roast, add linguine to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), drain and return linguine to the pot.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then shrimp and remaining garlic. Cook, stirring occasionally, until shrimp turns just pink, 3-4 min.*** Remove pan from the heat then transfer shrimp to a plate. Cover to keep warm and set aside (TIP: Cook in 2 batches for 4ppl).

Heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Sprinkle flour over onions and cook, stirring until coated, 1-2 min. Add cream and cook, stirring occasionally, until sauce thickens slightly, 1-2 min.

Add cream sauce, shrimp, snap peas and reserved pasta water to the pot with linguine. Toss together. Season with salt and pepper. Divide linguine between plates. Top with salmon and sprinkle with remaining parsley. Squeeze over a lemon wedge and sprinkle with more chili flakes, if desired.