Ingredients:

  • 4 (6 oz / 170g) salmon fillets
  • 2 tablespoons / 30ml olive oil
  • 1 tablespoon / 15ml Cajun seasoning
  • 1/2 teaspoon / 2.5ml salt
  • 1/4 teaspoon / 1.25ml black pepper
  • 1 pound / 450g pasta
  • Salt for pasta water
  • 2 tablespoons / 30g unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1/2 teaspoon / 2.5ml Cajun seasoning
  • 1/4 teaspoon / 1.25ml smoked paprika
  • 1/4 teaspoon / 1.25ml cayenne pepper (optional)
  • 1 cup / 240ml heavy cream
  • 1/2 cup / 120ml chicken broth
  • 1/4 cup / 30g grated Parmesan cheese
  • 2 tablespoons / 30ml chopped fresh parsley
  • Juice of 1/2 lemon

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
  2. Pat salmon fillets dry with paper towels. Season with olive oil, Cajun seasoning, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Place salmon fillets in the skillet, skin-side down (if using skin-on). Cook for 4-5 minutes per side, or until cooked through and flaky. Remove from skillet and set aside.
  4. Melt butter in the same skillet over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and red bell pepper and cook for another 2 minutes.
  5. Stir in Cajun seasoning, smoked paprika, and cayenne pepper (if using) into the skillet. Cook for 1 minute, stirring constantly, until fragrant.
  6. Pour in heavy cream and chicken broth. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the sauce has thickened slightly.
  7. Stir in Parmesan cheese and lemon juice. Add the cooked pasta to the sauce and toss to coat.
  8. Gently flake the cooked salmon into bite-sized pieces and add it to the pasta.
  9. Garnish with fresh parsley and serve immediately.