Ingredients (~8 servings)
- 6 salmon filets
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1/4 cup 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
Cook the Pasta
Get a large pot of salted water boiling and cook the penne according to package directions.
Before draining, reserve 1 cup of the starchy pasta water – you’ll need this to thin the sauce later.
Season and Sear the Salmon
Pat the salmon filets completely dry with paper towels.
Season both sides with salt, pepper, and 1 Tbsp of the Cajun seasoning.
Heat the butter and olive oil in a large skillet over medium heat; Once the butter melts and starts to foam, add the salmon skin-side down.
Cook for ~4 minutes without moving them – you want a good golden crust to form.
Flip and cook another 4-6 minutes until the salmon flakes easily with a fork and hits ~145F internal temperature.
Remove the salmon to a plate and set aside.
Build the Sauce Base
In the same pan with all those good salmon drippings, add the diced onions and bell peppers.
If the pan looks dry, add another splash of oil.
Cook for ~4 minutes until the vegetables start to soften and smell fragrant.
Add the garlic and cook for another 2 minutes, stirring constantly so it doesn’t burn.
Season this mixture with salt and pepper.
Add Tomato Paste and Cream
Stir in the entire can of tomato paste and mix it thoroughly with the vegetables.
Cook this for ~3-4 minutes until the paste darkens slightly and loses that raw tomato smell.
Turn the heat to low and add the remaining 2-3 Tbsp of Cajun seasoning (start with 2 and taste).
Pour in the heavy cream slowly, stirring constantly to prevent curdling.
Let this simmer for ~5 minutes until it thickens into a proper sauce consistency.
Finish the Sauce
Remove the pan from heat – the residual heat will be enough for this next part.
Add the spinach and Parmesan cheese, stirring until the spinach wilts completely and the cheese melts into the sauce.
Stir in the lemon juice and zest, then add 1/2 cup of the reserved pasta water to thin the sauce.
If you want it thinner, add more pasta water a little at a time until it coats the pasta nicely.
Combine Everything
Add the cooked penne to the sauce and toss to coat every piece.
Break the salmon into large chunks and gently fold it into the pasta – don’t stir too aggressively or you’ll shred the fish.
Taste and adjust seasoning with more salt, pepper, or Cajun seasoning as needed.
Garnish with chopped fresh parsley before serving.
Cajun Salmon Pasta
Ingredients
Ingredients (~8 servings)
- 6 salmon filets
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1/4 cup 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.
