Coarsely chop spinach.

Trim green onions and thinly slice on an angle, keeping white and green portions separate.

Halve tomatoes.

Halve ciabatta.

Mince garlic.

Pat salmon dry, and season flesh side with a pinch of salt and pepper.

Once water is boiling, add pasta and cook until al dente, 12-13 minutes.

Reserve 1/4 cup pasta cooking water. Drain pasta in a colander.

Return pot used to cook pasta to medium-high heat. Add pasta cooking water, cream base, spinach, seasoned salt, and a pinch of pepper to hot pot. Bring to a simmer.

Once simmering, stir occasionally until thickened slightly and spinach is wilted, 2-3 minutes.

Stir in pasta. Remove from burner. Cover and set aside.

Place a large non-stick pan over medium-high heat and spray with cooking spray. Add salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.

Transfer to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean.

Place ciabatta, cut side up, on empty half of baking sheet. Top evenly with cheese, 1 tsp. olive oil, and a pinch of salt and pepper.

Roast in hot oven until bread is toasted and salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

While salmon and bread roast, make sauce.

Return pan used to cook salmon to medium-high heat and spray with cooking spray. Add garlic and white portions of green onions to hot pan and stir often until aromatic, 30-45 seconds.

Add tomatoes and a pinch of salt and pepper. Stir often, breaking up tomatoes, until blistered and breaking apart, 4-5 minutes.

Remove from burner.

Plate as pictured on front of card, garnishing salmon with sauce and green portions of green onions. Bon appétit!