Ingredients
- 8 ounces fettuccine pasta or spaghetti noodles
- 2 tablespoons butter
- 1/2 tablespoon olive oil
- 2 to 3 salmon filets
- 1/2 onion white onion, finely diced
- 1 tablespoon minced garlic
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 3 tablespoons Cajun seasoning, divided
- 2 teaspoons lemon juice
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 cup grated parmesan cheese
- 1 cup spinach
- Salt and pepper to taste
- Optional: 1 (15 ounce) can fire roasted diced tomatoes, drained
- Optional to garnish: shaved or shredded parmesan cheese, fresh chopped basil or chopped flat leaf parsley
Instructions
- Boil the pasta in a pot of salted water until al dente, drain and set aside. When the pasta is about 10 minutes from being done, start the sauce
- Heat a large skillet on medium-high heat. Add the oil and butter and let melt. While the butter is melting, season the salmon filets with 1 tablespoon of the Cajun seasoning
- Once the oil and butter are hot, place the salmon filets into the skillet and cook for 3-4 minutes per side. Remove from the skillet and set aside
- Turn the heat down to medium and add the onions and garlic into the skillet. Add another tablespoon of butter if needed. Sauté the onions and garlic for about 2 minutes, until the onions being to become translucent
- Add in the cream, broth, remaining 2 tablespoons of Cajun seasoning, lemon juice, parsley and basil. Stir to combine and bring to a light simmer
- Once simmering, stir in the parmesan and spinach and stir. Once the parmesan is melted, add salmon back into the skillet and break it up into 1-inch pieces using the back of your spoon to flake it apart
- Add the pasta back into the sauce and toss gently. Let cook for 1 to 2 minutes to reheat the salmon and pasta. Taste and salt and pepper as desired
- Serve topped with additional parmesan and fresh herbs
Notes
Homemade Cajun Seasoning:
- 2 tablespoons paprika, or smoked paprika
- 1 tablespoon oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon thyme
- 1 teaspoon cayenne
To Make Dairy Free:
- Use dairy free butter (vegan butter), olive oil, or avocado oil instead of the butter.
- In place of the heavy cream use coconut cream or coconut milk instead. If you’re using coconut cream, make sure you shake up the can before you open it to make sure its mixed together well.
- You can either omit the parmesan cheese or use a dairy free variety. When using the dairy free parmesan, add it at in at the last step instead of melting it in in step 6.
To Make Gluten Free:
To make this recipe gluten free, swap out the regular fettuccini or spaghetti noodle for a gluten free variety. I generally use this gluten free Italian option, Barilla or Jovial brand but you can use your preferred kind. Cook them according to the instructions on the packaging and make the cajun pasta with salmon as per the instructions.
Find it online: https://healthyheartyrecipes.com/cajun-salmon-pasta/