Wash and dry all produce. Adjust racks to middle and upper positions and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Trim bottoms of baby broccoli, leaving stalks whole. Zest lemons, then cut each into quarters. Squeeze 2 TBSP juice into a small bowl. Grate or finely mince garlic.

Warm 2 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 1 cup pasta cooking water, then drain. Return empty pot to stove over medium heat and add a large drizzle of olive oil. Stir in remaining garlic, remaining lemon zest, and all of the Tuscan heat spice. Cook, stirring, until fragrant, about 30 seconds.

Add cream cheese, reserved 2 TBSP lemon juice, and 3/4 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.

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