Lemon Garlic Salmon Fillets

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 salmon dry with a paper towel, then place skin-side down on sheet.

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 (the fillets may finish first).

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 (use the rest as you like). Cook, stirring, until fragrant, about 30 seconds.

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. TIP: If sauce seems dry, add more pasta cooking water, a little bit at a time, until everything is coated in a loose sauce.