Cajun Salmon Pasta

Ingredients

• 1 lb salmon fillet (Cut into bite-sized pieces; skin and bones removed)
• 2 tsp Cajun seasoning (Divided between the salmon and sauce; use a salt-free blend or adjust added salt accordingly)
• 1 tsp onion powder (For seasoning the salmon)
• 1 tsp garlic salt (For seasoning the salmon; reduce or omit additional salt if the Cajun seasoning is salty)
• 1 tsp paprika (Divided between the salmon and sauce)
• 1 tbsp olive oil (For searing the salmon)
• 1 yellow onion (Finely diced)
• 3 cloves garlic (Minced)
• 2 tbsp tomato paste
• 1 cup heavy cream
• 1 tsp Cajun seasoning (For the sauce; quantity is an estimated additional amount)
• 0.5 tsp paprika (For the sauce; quantity is an estimated additional amount)
• black pepper (To taste)
• salt (To taste, only if needed; the Cajun seasoning and garlic salt may already provide enough salt)
• 8 oz dried pasta (Any short or long pasta shape; cook according to package directions)
• 0.5 cup reserved pasta water (Use as needed to loosen the sauce)
• 2 tbsp fresh parsley (Chopped, for finishing)

Steps

1. 1

   Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water, then drain the pasta.

2. 2

   While the pasta cooks, cut the salmon fillet into evenly sized, bite-sized pieces so they cook at the same rate.

3. 3

   Season the salmon on all sides with Cajun seasoning, onion powder, garlic salt, and paprika. Because Cajun seasoning and garlic salt can vary in saltiness, avoid adding extra salt at this stage.

4. 4

   Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, arrange the seasoned salmon in a single layer without crowding the pan.

5. 5

   Sear the salmon for about 3 minutes on the first side, then turn the pieces and cook for about 3 minutes on the second side, or until browned and cooked through. Transfer the salmon to a plate and set it aside.

6. 6

   Reduce the heat to medium and add the diced onion to the same skillet. Sauté until softened and lightly golden, about 3 to 4 minutes, scraping up any browned salmon seasoning from the bottom of the pan.

7. 7

   Add the minced garlic and cook for about 30 to 60 seconds, stirring constantly, until fragrant but not browned.

8. 8

   Add the tomato paste and stir it into the onion and garlic. Cook for about 4 minutes, stirring frequently, until the paste darkens slightly and loses its raw tomato aroma.

9. 9

   Pour in the heavy cream and stir until the tomato paste is fully incorporated and the sauce is smooth.

10. 10

    Season the sauce with the additional Cajun seasoning, paprika, and black pepper. Taste carefully and add salt only if needed. Simmer gently until warmed through and slightly thickened; do not let the cream boil aggressively.

11. 11

    Add a splash of the reserved pasta water and stir. Use more pasta water, a little at a time, if necessary, until the sauce is creamy and loose enough to coat the pasta.

12. 12

    Add the drained pasta to the skillet and toss until every strand or piece is coated in the sauce.

13. 13

    Return the seared salmon to the skillet and gently fold it through the pasta so the pieces remain intact. Heat for 1 to 2 minutes, just until the salmon is hot again.

14. 14

    Remove the skillet from the heat, scatter the fresh parsley over the pasta, and serve immediately.

Notes

The transcript does not provide the creator's full measurements, so ingredient quantities are practical estimates. The creator notes that her Cajun seasoning already contains salt; taste before adding more. The dish is intended to be completed in about 30 minutes.

Nutrition per serving

• main
• pasta
• salmon
• seafood
• creamy
• Cajun-inspired
• quick meal
• 30-minute dinner