• 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 into bite-size pieces. Finely crush crispy onions in their package (TIP: Once crushed, crispy onions should resemble breadcrumbs). Roughly chop half the Italian cheese blend. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both).

• 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 11/2 cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for making sauce.)

• 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 (you’ll use the rest in the next step), salt, and pepper. Place salmon, skin sides down, on an oiled baking sheet; evenly brush tops with mustard. Mound with crispy onion mixture, pressing lightly to adhere. (No need to coat the undersides.) • Roast salmon on top rack until crust is golden and salmon is cooked through, 8-10 minutes.

• Heat empty pot used for pasta over medium heat. Add 1 cup reserved pasta cooking water (11/2 cups for 4 servings), cheese roux, 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.

• To pot with sauce, add drained spaghetti and broccoli, garlic herb butter, half the lemon zest, remaining Italian cheese blend, 1 TBSP plain butter (2 TBSP for 4 servings), 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. TIP: 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.

• 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. Salmon is fully cooked when internal temperature reaches 145°.