Cajun Pasta With Salmon

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This Cajun Pasta With Salmon features a creamy flavorful sauce tossed with pasta and tasty seared salmon, all ready in 30 minutes! Pair pasta with seafood, and you'll enjoy this lighter pasta dinner!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American, Western

Servings: servings

Author: Precious

Ingredients

For Salmon

4 6 oz. salmon fillets 1½ pounds total
1 teaspoon Cajun seasoning unsalted
1 teaspoon garlic powder
½ teaspoon salt
2 Tablespoons olive oil

For Pasta

16 oz pasta I used pappardelle
Salt and ground black pepper, to taste
4 Tablespoons unsalted butter
6 garlic cloves minced
1 teaspoon red pepper flakes
2 cups heavy cream
2 teaspoons Cajun seasoning
1 teaspoon paprika

Garnish and Serving

Minced parsley or sliced basil optional
Grated parmesan optional

Instructions

Bring a large pot of salted water to a rolling boil. Add the pasta and cook it for one minute less than the package instructions. Drain and set aside.
Meanwhile, pat dry the salmon fillets with paper towels. Cut the salmon into 1-inch bite-size pieces. Season both sides of the salmon with the Cajun seasoning, garlic powder, and salt.
Heat a large (12-inch) skillet on medium-high heat for 2 minutes. Add the olive oil to the pan, then add the seasoned salmon and cook for 2 minutes per side, starting with the skin-side down, or cook the salmon until done. Be careful not to overcook the salmon. The salmon is done when it flakes easily with a fork, or when it reaches an internal temperature of 145℉ on a meat thermometer.
Remove the salmon from the pan and turn down the heat to medium. Cover salmon with aluminum foil to keep warm.
Add butter to the skillet and let it melt. Add the minced garlic and red pepper flakes and sauté for 30 seconds. Be careful not to burn the garlic.
Add the heavy cream, Cajun seasoning, and paprika. Let the cream simmer on medium heat until it is reduced and thickened, about 5 minutes.
Add the cooked pasta to the pan and coat with the creamy sauce.
Season with salt and black pepper to taste and toss to combine.
Add the salmon to the pasta. Toss to combine. You can also serve the pasta topped with the salmon.
Garnish with minced fresh parsley or sliced fresh basil and some shredded parmesan if you like. Serve warm.

Notes

If your Cajun seasoning is salted, avoid adding salt to the salmon or regulate the amount of salt you add depending on the saltiness of the seasoning.
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a little milk to thin it out, as it will be pretty thick after chilling in the refrigerator. If you thin it with more milk, add a pinch of salt.
For acidity and freshness, consider squeezing some fresh lemon juice into the creamy sauce before adding the pasta.

Nutrition