Rotini w/ Salmon and Roasted Garlic

Preheat the oven to 400° F.

Cut the tops of the garlic off crosswise and place on a sheet of foil. Drizzle with the olive oil and season with salt and pepper. Fold the foil up and around the garlic, making sure it stays flat, and fold the edges to seal into a tight packet. Roast until soft, about 60 minutes. Let the garlic cool slightly, then squeeze the cloves out of the skin. Mash half of the roasted garlic cloves into a paste with the back of a fork. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.

Meanwhile, combine the Marsala and chicken broth in a large heavy skillet and bring to a simmer. Add the mashed roasted garlic and stir to dissolve. Simmer uncovered for 4 minutes, then add the salmon, cover, and simmer for 4 minutes longer. Remove from the heat and add the remaining whole roasted garlic cloves, the lemon zest and juice, rosemary and the cooked pasta. Stir to combine; add the extra-virgin olive oil, capers, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir once more. Sprinkle with fresh parsley. Serve immediately.