Lemon Garlic Salmon Fillets

🥘 Ingredients

• Tuscan Heat Spice
  1 tbsp
• aluminum foil
• baby broccoli
  12 oz
• butter
  4 tbsp
• cream cheese
  ½ cup
• garlic
  4 clove
• lemon
  2 unit
• linguine
  12 oz
• olive oil
  5 tsp
• paper towel
• pepper
• salt
• skin-on salmon
  20 oz

🍳 Cookware

• large pot
• small bowl
• small microwave-safe bowl
• baking sheet
• baking sheet
• large pot
• large pot

1. 

   1

    Wash and dry all produce. Adjust racks to middle and upper positions and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Trim bottom ends from baby broccoli , leaving stalks whole. Zest lemon , then cut into quarters. Squeeze 1 TBSP juice into a small bowl . Grate or finely mince garlic .

   baby broccoli: 12 oz, lemon: 2 unit, garlic: 4 clove
2. 

   2

    Warm 1 TBSP butter in a small microwave-safe bowl until just softened, about ⏱️ 10 seconds (do not melt). Stir in half the garlic, half the lemon zest, and a pinch of salt and pepper . Line a baking sheet with aluminum foil and coat with a drizzle of olive oil . Pat skin-on salmon dry with a paper towel , then place skin-side down on sheet.

   butter: 4 tbsp, salt, pepper, aluminum foil, olive oil: 5 tsp, skin-on salmon: 20 oz, paper towel
3. 

   3

    Season flesh side of salmon with salt and pepper. Evenly spread garlic butter on top. On another baking sheet , toss baby broccoli with a large drizzle of olive oil and a pinch of salt and pepper. Roast salmon on middle rack and baby broccoli on upper rack until salmon is cooked and baby broccoli is tender, ⏱️ 15 minutes (the fillets may finish first).
4. 

   4

    Meanwhile, once water boils, add linguine to the large pot . Cook until al dente, ⏱️ 11 minutes . Reserve ½ cup pasta cooking water, then drain. Return empty pot to stove over medium heat and add a drizzle of olive oil. Stir in remaining garlic, remaining lemon zest, and half the Tuscan Heat Spice (use the rest as you like). Cook, stirring, until fragrant, about ⏱️ 30 seconds .

   linguine: 12 oz, Tuscan Heat Spice: 1 tbsp
5. 

   5

    Add cream cheese , reserved 1 TBSP lemon juice, and ⅓ cup pasta cooking water to the large pot , stirring until cream cheese melts. Turn off heat and stir in linguine and 2 TBSP butter. Season with salt and pepper. TIP: If sauce seems dry, add more pasta cooking water, a little bit at a time, until everything is coated in a loose sauce.

   cream cheese: ½ cup
6. 

   6

    Divide pasta, salmon, and baby broccoli between plates. Serve with any remaining lemon quarters for squeezing over.