• Before starting, preheat the broiler to high. 
• To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat. 
• Wash and dry all produce.
• Add spaghetti to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
• Drain and return spaghetti to the same pot, off heat.

• Meanwhile, sprinkle salmon with half the Cream Sauce Spice Blend, salt and pepper and spread into an even layer on an unlined baking sheet. Broil in the middle of the oven for 6-8 min, until cooked through.**
• Zest, then juice lemon.
• Roughly chop spinach.

• Meanwhile, heat a large non-stick pan over medium-high. 
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add onion. Cook for 2-3 min, stirring occasionally, until tender. 
• Sprinkle remaining Cream Sauce Spice Blend over top. Cook for 30 sec, stirring constantly, until onions are coated. 
• Add half the wine (use all for 4 servings), cream, 1/4 cup (1/2 cup) water and spinach. Cook, stirring occasionally, until slightly thickened and spinach wilts, 1-2 min.
• Season with pepper, then remove from heat. 

• When salmon is done, break salmon up into large flakes, removing and discarding skin. Add lemon zest to baking sheet, then toss to coat salmon.
• To the pot with spaghetti, add spinach-cream sauce and 1 tbsp (2 tbsp) lemon juice. Stir until combined. 
• Divide spaghetti between plates, then top with salmon. 
• Sprinkle Parmesan over top. 

If you've opted for salmon, omit oil, then sprinkle salmon with half the Cream Sauce Spice Blend, salt and pepper and spread into an even layer on an unlined baking sheet. Broil in the middle of the oven for 6-8 min, until cooked through.** 

When salmon is done, break salmon up into large flakes, removing and discarding skin. Add lemon zest to baking sheet, then toss to coat salmon. Follow the rest of the recipe as directed.