Seared Trout & Creamy Tuscan Linguine

• Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. 

• Pat salmon dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. • Turn off heat; transfer to a plate and tent with foil to keep warm until ready to serve. Wipe out pan.

• Heat a drizzle of oil in pan used for salmon over medium heat. Add scallion whites; cook, stirring, until fragrant, 30-60 seconds. • Add tomato, stock concentrate, cream sauce base, half the Tuscan Heat Spice, ⅓ cup reserved pasta cooking water, and a pinch of salt and pepper (all the Tuscan Heat Spice and ⅔ cup water for 4 servings). Cook, stirring occasionally, until sauce has thickened, 2-4 minutes. Remove pan from heat.

• Add spinach to pan with sauce; stir until just wilted. Add drained pasta and 1 TBSP butter (2 TBSP for 4 servings); toss until pasta is coated and butter has melted. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.) Taste and season with salt and pepper.