Cajun Salmon Pasta Recipes

Steps:

• For the cream sauce:.
• Sauté minced garlic with butter until garlic is light brown.
• Add heavy cream, basil, lemon juice, grated cheese blend, & white pepper.
• Bring to a boil on medium high heat, stirring often.
• Place on low heat after boiling & salt to taste.
• For the Cajun Salmon:.
• Preheat oven to 375°F.
• Lightly coat salmon with Cajun spice.
• **REMEMBER, the amount of spice will determine the degree of spice & heat. So cook salmon at 375°F for 8-15 minutes depending on desired doneness.
• For the presentation:.
• Toss cooked pasta with the cream sauce.
• Portion 8 ounces of pasta per serving.
• Place the cooked salmon filets atop the portions.
• Garnish with parsley & shredded parmesan cheese.
• A slice of garlic toast & a lemon wedge will further complement this dish.

Steps:

• Set salmon fillets on a plate with flesh-sides up; brush the tops with melted butter.
• Combine paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme for seasoning in a small bowl. Sprinkle seasoning evenly over top of the salmon fillets, then lightly press the spices down onto the fish.
• Heat a cast iron skillet over medium heat. When the pan is hot, place salmon, flesh-side down, into the skillet. Cook for 2 to 3 minutes, then carefully flip. Continue to cook until salmon flakes easily with a fork, 5 to 6 more minutes. Remove to a plate and keep warm.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Toss with olive oil to keep it from sticking together.
• Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add mushrooms, bell peppers, onion, and garlic; saute until vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the linguine.
• Drain the excess liquid from the saucepan. Add remaining 6 tablespoons butter to the pan and reduce heat to medium. Stir in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
• Pour sauce over the linguine and vegetable mixture. Add tomatoes and toss to combine.
• Serve pasta in bowls topped with blackened salmon, removing the skin, if desired. Garnish with parsley.