Dijon Onion Crunch Salmon

🥘 Ingredients

• Dijon mustard
  4 tsp
• Italian cheese blend
  1 c
• broccoli florets
  1 lb
• butter
  2 tbsp
• cheese roux concentrate
  2 oz
• chili flakes
  2 tsp
• cooking oil
  1 tsp
• cream cheese
  4 tbsp
• crispy fried onions
  2 oz
• garlic herb butter
  4 tbsp
• garlic powder
  2 tsp
• lemon
  2 unit
• pepper
• salmon fillets
  20 oz
• salt
• spaghetti
  12 oz

🍳 Cookware

• large pot
• large pot
• small bowl
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Bring a large pot of heavily salted water to a boil. Wash and dry all produce. Cut broccoli florets into bite-size pieces. Finely crush crispy fried onions in their package (TIP: Once crushed, they should resemble breadcrumbs). Roughly chop half the Italian cheese blend . Zest and quarter lemon (for 4 servings, zest one lemon and quarter both).

   broccoli florets: 1 lb, crispy fried onions: 2 oz, Italian cheese blend: 1 c, lemon: 2 unit
2. 

   2

   Once the water is boiling, add spaghetti to the large pot and cook, stirring occasionally, ⏱️ 7 minutes . Add the broccoli to the pot with the pasta and cook until the broccoli is bright green and the pasta is al dente, ⏱️ 2-4 minutes . Reserve 1½ cups pasta cooking water (2 cups for 40), then drain. Keep the empty pot handy.

   spaghetti: 12 oz
3. 

   3

   While the pasta cooks, in a small bowl , combine the crushed crispy onions and chopped cheese. Pat salmon fillets dry with paper towels and season on all sides with half the garlic powder , salt to taste, and pepper to taste. Place the salmon, skin side down, on a baking sheet brushed with cooking oil . Evenly coat the tops with Dijon mustard . Mound the onion-cheese mixture over the mustard, pressing lightly to adhere. Roast until the crust is golden and the salmon is cooked through, ⏱️ 8-10 minutes .

   salmon fillets: 20 oz, garlic powder: 2 tsp, salt, pepper, cooking oil: 1 tsp, Dijon mustard: 4 tsp
4. 

   4

   Heat the pasta pot over medium heat. Add 1 cup of the reserved pasta water, cheese roux concentrate , and remaining garlic powder. Whisk with a # for smooth, ⏱️ 2-3 minutes until slightly thickened. Reduce heat to medium-low and whisk in cream cheese until melted and amalgamated, ⏱️ 1 minute .

   cheese roux concentrate: 2 oz, cream cheese: 4 tbsp
5. 

   5

   Add the drained spaghetti and broccoli back to the sauce, along with garlic herb butter , half the lemon zest, the remaining Italian cheese blend, 1 tablespoon butter (such as 2 tablespoons for 4), a big squeeze of lemon juice, and a pinch of chili flakes . Cook and stir until the butter melts and the sauce is glossy, ⏱️ 1 minute . If the sauce goes too, use extra a splash at a time. Taste and adjust with salt , pepper , and lemon juice as needed.

   garlic herb butter: 4 tbsp, butter: 2 tbsp, chili flakes: 2 tsp, salt, pepper
6. 

   6

   Divide the pasta between bowls. Top with the salmon. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with lemon wedges on the side. **Salmon is fully cooked when it reaches 145°.**