Ingredients:

  • 1 lb (450g) salmon fillets, skin removed and cut into roughly 1-inch (2.5 cm) pieces
  • 1-2 tbsp Cajun seasoning
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 8 oz (225g) penne, fettuccine, linguine, or your favorite pasta shape
  • Salt, for pasta water
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • 1 tsp Cajun seasoning (adjust to taste)
  • ½ tsp smoked paprika
  • ¼ tsp crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley or green onions, chopped, for garnish

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water before draining. Drain pasta well and set aside.
  2. Pat salmon pieces dry with paper towels. In a bowl, toss salmon with Cajun seasoning, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add salmon pieces in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until cooked through and lightly browned. Remove salmon from skillet and set aside.
  4. Reduce heat to medium. In the same skillet, melt butter. Add garlic and sauté until fragrant (about 30 seconds).
  5. Pour in heavy cream, stirring to combine. Add Parmesan cheese, Cajun seasoning, smoked paprika, and crushed red pepper flakes (if using). Season with salt and pepper to taste.
  6. Let the sauce simmer gently for 3-5 minutes, stirring occasionally, until slightly thickened.
  7. Add cooked pasta to the sauce, tossing to coat evenly. Gently fold in the cooked salmon.
  8. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
  9. Garnish with fresh parsley or green onions. Serve immediately, with extra Parmesan cheese on the side.