Lemon Garlic Salmon Fillets

🥘 Ingredients

• baby broccoli
  8 oz
• butter
  3 tbsp
• cream cheese
  4 oz
• garlic
  4 cloves
• lemon
  2 unit
• linguine
  8 oz
• olive oil
  3 tbsp
• salmon fillets
  2 pieces
• tuscan heat spice
  1 unit

🍳 Cookware

• oven
• large pot
• small bowl
• microwave safe bowl
• baking sheet
• aluminum foil
• paper towel
• baking sheet

1. 

   1

   baby broccoli lemon garlic salmon fillets linguine tuscan heat spice cream cheese butter olive oil

   baby broccoli: 8 oz, lemon: 2 unit, garlic: 4 cloves, salmon fillets: 2 pieces, linguine: 8 oz, tuscan heat spice: 1 unit, cream cheese: 4 oz, butter: 3 tbsp, olive oil: 3 tbsp
2. 

   2

   Wash and dry all produce. Adjust oven racks to middle and upper positions and preheat oven to 450°F. 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 . Mince garlic.
3. 

   3

   Warm 1 TBSP butter in a microwave safe bowl until just softened ⏱️ 10 seconds . 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 salmon fillets dry with a paper towel , then place skin-side down on sheet.
4. 

   4

   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 ⏱️ 10-15 minutes .
5. 

   5

   Meanwhile, once water boils, add linguine to pot. Cook until al dente ⏱️ 9-11 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. Cook, stirring, until fragrant ⏱️ 30 seconds .
6. 

   6

   Add cream cheese, reserved 1 TBSP lemon juice, and ⅓ cup pasta cooking water to pot, stirring until cream cheese melts. Turn off heat and stir in linguine and 2 TBSP butter. Season with salt and pepper. If sauce seems dry, add more pasta cooking water, a little bit at a time, until everything is coated in a loose sauce.
7. 7

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