Cajun Salmon Pasta
Creamy, spicy, and packed with flavor - this Cajun salmon pasta is a crowd-pleasing meal. Whip up this Cajun pasta with salmon tonight!
Servings: 6 servings
Calories: 746kcal
Equipment
- Large pot for cooking pasta
- Large Skillet
Ingredients
Blackened Salmon
- 4 salmon fillets
- 2 Tablespoons butter melted
- 2 teaspoons blackened seasoning or Cajun seasoning
Cajun Salmon Alfredo Sauce
- ½ lb. pasta fettucine, linguine, or penne
- ½ cup butter
- 1 shallot minced
- 3 cloves garlic minced
- 1 ½ cups heavy cream
- 1 cup parmesan cheese freshly grated
- 1 Tablespoon Cajun seasoning
- ¼ cup reserved pasta water if needed
Instructions
- Preheat the oven to 425°F and start boiling water for the pasta. Cook pasta according to package directions.
- For the salmon: Pat salmon fillets dry with a paper towel. Place them on a parchment paper lined baking sheet. In a small bowl, combine melted butter and blackened seasoning. Brush mixture over salmon on all sides. Bake at 425°F for 10-12 minutes or until the salmon is cooked through and flakes easily with a fork.
- For the sauce: In a large skillet over medium-low heat, melt ½ cup of butter. Add the minced shallot and garlic and sauté for 1-2 minutes until fragrant. Whisk in the heavy cream, parmesan cheese, and Cajun seasoning. Whisk until well combined and let it simmer for 5-8 minutes, stirring occasionally. The sauce will thicken as it cools.
- Add the cooked pasta to the skillet with the sauce, tossing to coat. Note: Add 1 Tablespoon of reserve pasta water at a time until the pasta is coated in the sauce and the desired consistency is reached. Discard any unused water.
- Top the Cajun pasta with salmon and garnish with chives and a lemon wedge, if desired.
Notes
- I don't add extra salt and pepper to this dish because most Cajun seasoning already contains it. Taste and season to your preference.
- For crispy salmon: Broil for the final 2-3 minutes of baking. Keep an eye on it to prevent burning. Salmon should be cooked to an internal temperature of 145 degrees Fahrenheit.
- I recommend using freshly grated parmesan as it melts better and creates a smoother, creamier sauce compared to pre-shredded cheese.
- Reserve ¼ cup of pasta water. Add 1 Tablespoon of pasta water at a time until the pasta is coated in the sauce and the desired consistency is reached. Discard any unused water.
- Garnish the dish with fresh parsley or chives and a squeeze of lemon juice, if desired.
Nutrition
Calories: 746kcal | Carbohydrates: 32g | Protein: 36g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 666mg | Potassium: 764mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2214IU | Vitamin C: 1mg | Calcium: 271mg | Iron: 2mg
