Salmon brushed with mustard, melty Italian blend cheeses and crispy fried onions. Add a lemony, extra creamy broccoli spaghetti on the side
Prep: 10 Cook: 35<\/p>\n
Prep: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 425\u00b0F. Bring a large pot of heavily salted water<\/strong> to a boil. Wash and dry produce.<\/strong><\/p>\n Cut broccoli<\/strong> into bite-size pieces. Finely crush crispy onions<\/strong> in their package<\/p>\n Tip: <\/strong>Once crushed, crispy onions should resemble breadcrumbs.<\/p>\n Roughly chop half the Italian cheese blend.<\/strong> Zest and quarter lemon.<\/strong><\/p>\n Cook pasta & broccoli: <\/strong><\/p>\n Once water<\/strong> is boiling, add spaghetti<\/strong> to pot. Cook, stirring occasionally, 7 minutes.<\/p>\n Add broccoli<\/strong> to pot with pasta and cook until broccoli<\/strong> is bright green and tender, and pasta<\/strong> is al dente, 2- to 4-minutes more.<\/p>\n Reserve 1\u00bd cups pasta cooking water<\/strong>, then drain. (Keep empty pot handy for making sauce.)<\/strong><\/p>\n Cook salmon: <\/strong><\/p>\n While pasta<\/strong> cooks, in a small bowl, combine crispy onions<\/strong> and chopped cheese.<\/strong><\/p>\n Pat salmon<\/strong> dry with paper towels and season all over with half the garlic powder<\/strong> (you\u2019ll use the rest in the next step), salt,<\/strong> and pepper.<\/strong> Place salmon,<\/strong> skin side down, on an oiled<\/strong> baking sheet, evenly brush top with mustard.<\/strong> Mound with crispy onion mixture<\/strong>, pressing lightly to adhere. (No need to coat the undersides.)<\/p>\n Roast salmon<\/strong> on top rack until crust is golden and salmon<\/strong> is cooked through, 8-10 minutes.<\/p>\n Start sauce: <\/strong><\/p>\n Heat empty pot used for pasta<\/strong> over medium heat. Add 1 cup reserved pasta cooking water<\/strong>, cheese roux<\/strong>, and remaining garlic powder<\/strong> and whisk until combined. Cook, whisking, until slightly thickened, 2- to 3-minutes.<\/p>\n Reduce heat to medium low and whisk in cream cheese<\/strong> until melted and combined, 1 minute.<\/p>\n Finish sauce & pasta: <\/strong><\/p>\n To pot with sauce,<\/strong> add drained spaghetti<\/strong> and broccoli,<\/strong> garlic herb butter<\/strong>, half the lemon zest,<\/strong> remaining Italian cheese blend<\/strong>, 1 TBS plain butter,<\/strong> a big squeeze of lemon juice,<\/strong> and a pinch of chili flakes<\/strong><\/span>. Cook, stirring, until butter<\/strong> melts and pasta<\/strong> is coated in a creamy sauce,<\/strong> 1 minute.<\/p>\n Tip: <\/strong>If needed, stir in more reserved pasta cooking water<\/strong> a splash at a time.<\/p>\n Taste and season with salt, pepper,<\/strong> and more lemon juice<\/strong> if desired.<\/p>\n Serve: <\/strong><\/p>\n Divide pasta<\/strong> between bowls. Top with salmon<\/strong> and sprinkle with remaining lemon zest<\/strong> and a pinch of chili flakes<\/span><\/strong> if desired. Serve with remaining lemon wedges<\/strong> on the side.<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" with Lemony Broccoli Spaghetti Yield: 2 Adapted from: Hello Fresh Salmon brushed with mustard, melty Italian blend cheeses and crispy fried onions. Add a lemony, extra creamy broccoli spaghetti on the sidePrep: 10 Cook: 35 8oz broccoli florets 1lemon 1tsp garlic powder 2TBS cream cheese 1oz crispy fried onions \u00bdcup Italian cheese blend 6oz spaghetti 10oz salmon 2tsp Dijon mustard 1oz cheese roux concentrate 2TBS garlic herb butter 1tsp chili flakes salt & pepper 1tsp cooking oil 1TBS butter Prep:…<\/p>\n