Mussel Linguine and Roasted Salmon

Heat a large non-stick pan over medium heat (NOTE: Use a large pot for 4 ppl). When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, half the garlic and ¼ tsp chili flakes (NOTE: Reference Heat Guide in Start Strong). Cook, stirring often, until softened, 4-5 min. Add crushed tomatoes. Cook, stirring occasionally, until slightly reduced, 7-8 min. Add mussels and their liquid. Cover and cook, until warmed through, 2-3 min.**

Add linguine to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Drain and return to the pot. Stir half the parsley with remaining garlic and 2 tbsp butter (room temp.) (dbl for 4 ppl) in a small bowl. Season with salt and pepper. Halve ciabatta buns and spread garlic butter on the cut-sides. Arrange on a baking sheet, cut-side up. Toast in top of oven, until golden, 6-7 min.

Toss cherry tomatoes with 1/2 tbsp oil (dbl for 4 ppl) on one side of a foil-lined baking sheet. Season with salt and pepper. Pat salmon dry with paper towels then season with salt and pepper. Arrange salmon on the other side of the sheet and drizzle with 1/2 tbsp oil (dbl for 4 ppl). Roast in middle of oven, until salmon is opaque in the centre, 6-8 min.*** Toss cherry tomatoes with half the vinegar.

Whisk remaining vinegar with 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and toss to coat.