Cajun Salmon Pasta

A large white dinner plate with a pile of Cajun alfredo pasta with a piece of blackened salmon on top.

5 from 1 vote

This Blackened Salmon Pasta is rich, creamy, and jam-packed with Cajun flavor. Ready in just 45 minutes, this easy weeknight dinner is hearty enough to satisfy even the hungriest appetites.

Course Main Course

Cuisine Cajun

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 739kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Pasta

½ pound (8 ounces) pasta reserve ⅔ cup pasta water
½ tablespoon kosher salt

For the Blackened Salmon

1 tablespoon butter unsalted
1 tablespoon olive oil
1 pound salmon fillet cut into 4 equal pieces
2 tablespoons Cajun seasoning

For the Cajun Alfredo Sauce

2 tablespoons butter unsalted
½ large yellow onion finely diced
1 red bell pepper finely diced
3 cloves garlic minced
½ tablespoon Cajun seasoning
1 tablespoon tomato paste
½ cup light cream
1 cup parmesan cheese grated

Instructions

Fill a large pot with water and add kosher salt. Bring it to a boil. Add the fettuccine pasta and cook until al dente according to package instructions. Reserve ⅔ cup of pasta water before draining. Set aside.
½ pound (8 ounces) pasta, ½ tablespoon kosher salt
While the pasta is cooking, heat butter and olive oil in a cast iron skillet or stainless steel skillet over medium heat. Season salmon with Cajun seasoning on all sides. Sear salmon for 4-5 minutes on each side. Transfer to a plate and set aside to rest.
1 tablespoon butter, 1 tablespoon olive oil, 1 pound salmon fillet, 2 tablespoons Cajun seasoning
In the same skillet, melt the remaining 2 tablespoons of butter. Sauté onion, red bell pepper, and garlic for about 5-7 minutes or until softened. Stir in Cajun seasoning and tomato paste and cook for an additional 1-2 minutes.
2 tablespoons butter, ½ large yellow onion, 1 red bell pepper, 3 cloves garlic, ½ tablespoon Cajun seasoning, 1 tablespoon tomato paste
Reduce heat to low and whisk in the reserved pasta water and light cream. Let the sauce simmer for 5 minutes to thicken slightly. Remove from heat and stir in grated parmesan cheese until melted.
½ cup light cream, 1 cup parmesan cheese
Toss the cooked pasta with the alfredo sauce. Plate with the salmon on top or flake the salmon and mix it into the pasta. Serve immediately and enjoy!

Notes

Note: Cajun seasoning blends can vary in saltiness and spiciness. Taste the sauce before mixing with the pasta, and adjust the seasoning to your preference.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

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