Dijon Onion Crunch Salmon

🥘 Ingredients

• Italian cheese blend
  4 oz
• broccoli florets
  1 bunch
• butter
  1 tbsp
• cheese roux concentrate
  2 tbsp
• chili flakes
  ¼ tsp
• cooking oil
  1 tsp
• cream cheese
  2 oz
• crispy fried onions
  1 bag
• dijon mustard
  1 tbsp
• garlic herb butter
  1 tbsp
• garlic powder
  1 tsp
• lemon
  1 unit
• salmon
  10 oz
• spaghetti
  8 oz

🍳 Cookware

• large pot
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of heavily salted water to a boil. Wash and dry produce. Cut broccoli florets into bite-size pieces. Finely crush crispy fried onions in their package. Roughly chop half the Italian cheese blend . Zest and quarter lemon .

   broccoli florets: 1 bunch, crispy fried onions: 1 bag, Italian cheese blend: 4 oz, lemon: 1 unit
2. 

   2

   Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, ⏱️ 7 minutes . Add broccoli to pot with pasta and cook until broccoli is bright green and tender and pasta is al dente, ⏱️ 2-4 minutes more. Reserve 1½ cups pasta cooking water, then drain.

   spaghetti: 8 oz
3. 

   3

   While pasta cooks, in a small bowl , combine crispy onions and chopped cheese. Pat salmon dry with paper towels and season all over with half the garlic powder , salt, and pepper. Place salmon, skin sides down, on a baking sheet drizzled with cooking oil ; evenly brush tops with dijon mustard . Mound with crispy onion mixture, pressing lightly to adhere. Roast salmon on top rack until crust is golden and salmon is cooked through, ⏱️ 8-10 minutes .

   salmon: 10 oz, garlic powder: 1 tsp, cooking oil: 1 tsp, dijon mustard: 1 tbsp
4. 

   4

   Heat empty pot used for pasta over medium heat. Add 1 cup reserved pasta cooking water, cheese roux concentrate , and remaining garlic powder and whisk until combined. Cook, whisking, until slightly thickened, ⏱️ 2-3 minutes . Reduce heat to medium low and whisk in cream cheese until melted and combined, ⏱️ 1 minute .

   cheese roux concentrate: 2 tbsp, cream cheese: 2 oz
5. 

   5

   To pot with sauce, add drained spaghetti and broccoli, garlic herb butter , half the lemon zest, remaining Italian cheese blend, butter , a big squeeze of lemon juice, and a pinch of chili flakes . Cook, stirring, until butter melts and pasta is coated in a creamy sauce, ⏱️ 1 minute . If needed, stir in more reserved pasta cooking water a splash at a time. Taste and season with salt, pepper, and more lemon juice if desired.

   garlic herb butter: 1 tbsp, butter: 1 tbsp, chili flakes: ¼ tsp
6. 

   6

   Divide pasta between bowls. Top with salmon and sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.