Before starting, preheat the broiler to high.Wash and dry all produce.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. Heat a large non-stick pan over medium-high heat.While the pan heats, roughly chop spinach.Pat salmon dry with paper towels, then season with salt and Lemon-Pepper Seasoning.

When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.Add salmon, skin-side down. Sear until golden-brown, 1-2 min. Transfer to a foil-lined baking sheet, skin-side down.Drizzle melted butter over salmon.Broil in the middle of the oven until salmon is cooked through, 4-6 min.\*\*

While salmon broils, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. Reserve 1 cup (2 cups) pasta water, then drain and return penne to the same pot, off heat.

Meanwhile, return the same pan (from step 2) to medium.Add 1 tbsp (2 tbsp) butter, then onions. Season with salt and pepper. Cook, stirring occasionally, until slightly softened, 1-2 min.Add garlic puree and Cream Sauce Spice Blend, then stir to coat, 30 sec.Add cooking wine. Cook, stirring often, until wine reduces by half, 20-40 sec.

Add reserved pasta water, broth concentrate and cream cheese to the pan with onion mixture. Cook, whisking often, until sauce comes to a simmer.Simmer, stirring often, until cream cheese is combined and sauce thickens slightly, 2-3 min.Add penne, spinach and half the Parmesan. Cook, stirring often, until sauce coats penne and spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Carefully remove salmon skin, if desired.Divide penne between bowls. Top with salmon. Sprinkle remaining Parmesan and chili flakes over top, if desired.