Ingredients (~8 servings)
- 6 salmon filets
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 medium onion, diced
- 3 bell peppers, diced
- 6 garlic cloves, diced
- 6 oz tomato paste (1 can)
- 2 cups heavy cream
- 1 large lemon (juiced and zested)
- 3 cups fresh spinach
- 1 1/2 cups Parmesan cheese, grated
- 1 cup reserved pasta water
- ~1 1/2 lbs penne pasta
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Prepare the Pasta
First, get a large pot of salted water boiling in order to cook the penne according to package instructions.
Don’t forget to set aside 1 cup of the starchy pasta water before draining so that you can use it later to thin out the sauce.
Cooking & Adding Seasonings to the Salmon
Start by drying off the salmon with paper towels.
Use salt, pepper, and 1 tbsp of Cajun seasoning to season both sides of the salmon.
Next, in a large skillet over medium heat melt butter and olive oil together and once melted and foaming, place the salmon in skin side down.
Without moving the salmon around, cook it for approximately 4 minutes.
After 4 minutes, flip the salmon over and continue cooking for an additional 4-6 minutes or until the thickest part of the salmon is about 145 degrees internally and it can be flaked with a fork easily.
Once cooked, transfer the cooked salmon to a plate to cool before beginning the sauce.
Making the Sauce
In the same skillet with the remaining salmon drippings, add in diced onions and red bell peppers.
If there doesn’t seem to be enough oil in the pan add a little more (about a tablespoon).
Continue cooking the onions and peppers for approximately 4 minutes.
Add the minced garlic and stir constantly until fragrant, about 2 more minutes.
Season this mixture with salt and pepper.
Add Tomato Paste & Heavy Cream
Incorporate the entire can of tomato paste into the onion/pepper mixture; stir until completely mixed.
Continue cooking this mixture for about 3-4 minutes or until the tomato paste darkens slightly and the raw smell goes away.
Reduce the heat to low and add in the remaining 1 tbsp of Cajun seasoning (try 2 first and taste).
Gradually pour in heavy cream while stirring so that you don’t create clumps of cream.
Allow the sauce to simmer for approximately 5 minutes to thicken.
Final Steps of Sauce
Remove the pan from the heat; the residual heat will finish cooking the remainder of the sauce.
Add spinach; stir until wilted into the sauce along with Parmesan cheese until melted into the sauce.
Add lemon juice and lemon zest; mix well and use the 1/2 cup reserved pasta water to thin the sauce out.
If the sauce is still too thick, you can add additional pasta water gradually until it coats the pasta nicely.
Combine All Ingredients
To the sauce add prepared penne and mix well to coat, making sure to coat each noodle.
Gently pull the salmon apart into large pieces and fold into the prepared pasta, taking care not to over-stir and break the salmon into smaller pieces.
Taste before serving and check seasoning; adjust with salt, pepper, or Cajun seasoning to your liking.
Garnish with fresh parsley on top before serving.
Cajun Salmon Pasta
Ingredients
Ingredients (~8 servings)
- 6 salmon filets
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 Tbsp Cajun seasoning
- 1 medium onion diced
- 3 bell peppers diced
- 6 garlic cloves diced
- 6 oz tomato paste 1 can
- 2 cups heavy cream
- 1 large lemon juiced and zested
- 3 cups fresh spinach
- 1 1/2 cups Parmesan cheese grated
- 1 cup reserved pasta water
- ~1 1/2 lbs penne pasta
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Boil salted water and cook penne according to package directions. Reserve 1 cup pasta water before draining.
- Pat salmon dry and season both sides with salt, pepper, and 1 Tbsp Cajun seasoning.
- Heat butter and olive oil in large skillet over medium heat. Add salmon skin-side down and cook 4 minutes without moving.
- Flip salmon and cook 4-6 minutes until it flakes easily and reaches 145F. Remove to a plate.
- Add onions and bell peppers to the same pan and cook 4 minutes until softened.
- Add garlic and cook 2 minutes, stirring constantly. Season with salt and pepper.
- Stir in tomato paste and cook 3-4 minutes until darkened.
- Turn heat to low and add remaining Cajun seasoning. Pour in heavy cream slowly, stirring constantly.
- Simmer 5 minutes until thickened.
- Remove from heat. Add spinach and Parmesan, stirring until wilted and melted.
- Stir in lemon juice and zest, then add 1/2 cup reserved pasta water to thin sauce.
- Add cooked penne to sauce and toss to coat.
- Break salmon into large chunks and gently fold into pasta.
- Taste and adjust seasoning. Garnish with parsley before serving.
