This creamy Cajun salmon pasta is done in under 30 minutes and is full of flavor. Spicy salmon is seared and baked in a creamy, cheesy buttery sauce with cherry tomatoes and spinach.
2handfulsof spinach leaves(cut into smaller pieces)
1cupcherry tomatoes(halved)
A squeeze of fresh lemon juice
Dry or fresh parsley leaves(to sprinkle)
Instructions
Thaw salmon and pat dry with paper towels.
Cook pasta per package instructions. Reserve ¼ cup of pasta water. Drain pasta and return to pot. Drizzle with olive oil and mix until evenly coated. *
Add all seasoning to a small bowl and mix - coat salmon with half of the seasoning and the other half set aside.
While pasta is cooking, add oil to a medium-size cast-iron skillet and heat on high heat until oil simmers. Sear the salmon for 2 minutes per side. (it will continue to cook once removed from the skillet and also when you add it back with the sauce and pasta ) Lower the heat to medium once you turn the salmon on the other side. Remove the salmon from the skillet and set it aside.
Add butter, onion, and garlic and sauté for 1 min. Add halved tomatoes and sauté for another minute.
Add heavy whipping cream, parmesan, and the other half of the seasoning. Mix until combined.
Add spinach and sauté until wilted (1-2 minutes). If you want to thin out the sauce, add a little bit of reserved pasta water.
Reduce the heat to medium-low. Add pasta back to the skillet and toss over until coated. Add salmon back to the skillet and simmer for a couple of minutes until salmon is warmed.
Remove from the heat and sprinkle with dry or fresh parsley leaves. Let sit for a few minutes and serve until the sauce thickens. Enjoy!
Notes
Depending on which pasta you choose, the cooking time might differ. Thicker pasta, like fettuccine, takes longer to cook.