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1
Preheat the oven to 400F.
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2
Cut the heads of garlic in half crosswise and place on a sheet of foil.
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3
Drizzle with the olive oil and season with salt and pepper.
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4
Fold the foil up and around the garlic, making sure it stays flat, and fold the edges to seal into a tight packet.
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5
Roast until soft, about 60 minutes.
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6
Let the garlic cool slightly, then squeeze the cloves out of the skin.
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7
Mash half of the roasted garlic cloves into a paste with the back of a fork.
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8
Set aside.
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9
Bring a large pot of salted water to a boil over high heat.
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10
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
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11
Drain.
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12
Meanwhile, combine the Marsala and chicken broth in a large, heavy skillet and bring to a simmer.
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13
Add the mashed roasted garlic and stir to dissolve.
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14
Simmer uncovered for 4 minutes, then add the salmon, cover, and simmer for 4 minutes longer.
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15
Remove from the heat and add the remaining whole roasted garlic cloves, the lemon zest and juice, rosemary, and the cooked pasta.
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16
Stir to combine; add the extra-virgin olive oil, capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir once more.
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17
Serve immediately.
