Go Back
- 2 salmon fillets (about 6 oz each) - 8 oz fettuccine pasta When choosing salmon, look for fresh fillets. Each should be about 6 ounces. This size helps the fish cook evenly. I prefer wild-caught salmon for its rich flavor. For pasta, I love fettuccine. This flat noodle holds the sauce well. It offers a nice bite that pairs great with salmon. - 1 tablespoon Cajun seasoning - 2 tablespoons olive oil Cajun seasoning gives this dish its kick. Use about one tablespoon for great flavor. You can adjust it to your taste. For cooking, I recommend olive oil. It adds a nice richness. Other oils may not offer the same depth of flavor. - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 cup spinach leaves - 1 cup heavy cream - ¼ cup grated Parmesan cheese For the veggies, garlic brings a lovely aroma. I use two cloves, minced fine. Cherry tomatoes add sweetness. Halve them for a nice pop when you bite in. Spinach adds color and nutrients. You can use fresh or even frozen. For the creamy sauce, heavy cream gives the best texture. If you're looking for lighter options, try half-and-half. Parmesan cheese adds a savory note. You can use grated or shredded, based on your preference. {{ingredient_image_1}} Start by boiling water in a large pot. Add a pinch of salt to the water. Once it boils, add 8 ounces of fettuccine pasta. Cook the pasta according to the package instructions, usually around 8-10 minutes. Stir occasionally to prevent sticking. When the pasta is done, reserve ½ cup of pasta water. Drain the rest and set the pasta aside. This starchy pasta water is key for making a creamy sauce later. While the pasta cooks, take 2 salmon fillets. Season each fillet with Cajun seasoning, salt, and pepper. Make sure to coat both sides well. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, place the salmon fillets skin-side down. Cook for about 4-5 minutes on each side. Look for a nice golden-brown color. This means the salmon is cooked through. Remove the salmon from the skillet and let it cool slightly. Flake it into large pieces for later. In the same skillet, add 1 tablespoon of olive oil. Next, add 2 cloves of minced garlic. Sauté for about 30 seconds until fragrant. Then, add 1 cup of halved cherry tomatoes. Cook for about 2-3 minutes until they soften. Pour in 1 cup of heavy cream and bring it to a simmer. If the sauce seems too thick, stir in some reserved pasta water to reach your desired thickness. Toss in 1 cup of spinach leaves and cook for 1-2 minutes until they wilt. Add salt and pepper to taste. Now, it’s time to bring everything together. Toss the cooked fettuccine in the creamy sauce until well coated. Gently fold in the flaked salmon and ¼ cup of grated Parmesan cheese. Mix until combined. Serve hot and garnish with fresh chopped parsley for a pop of color. Enjoy your flavorful Cajun Salmon Pasta! To make your Cajun Salmon Pasta shine, start with the right Cajun seasoning. You can adjust the heat by using less seasoning or adding a hint of sugar. If you want more flavor, add a pinch of smoked paprika or cayenne pepper. These spices give depth without overwhelming the dish. If you want a lighter dish, try using low-fat cream or Greek yogurt instead of heavy cream. This keeps the creaminess but lowers the calories. For pasta, consider whole grain fettuccine. It adds fiber and a nutty taste, making your meal more filling and nutritious. For best results, pan-fry your salmon. This method gives a lovely crust while keeping it moist. Cook each fillet skin-side down for a golden finish. To avoid overcooked salmon, keep an eye on cooking time. Four to five minutes per side usually works well. If you see white albumin on the surface, it means it’s cooking too fast. Lower the heat to keep it tender. Pro Tips Use Fresh Salmon: Fresh salmon will provide the best flavor and texture. If possible, choose wild-caught salmon for a richer taste. Perfectly Cooked Pasta: Cook your fettuccine until al dente for the best texture. This prevents it from becoming mushy once combined with the sauce. Customize Cajun Spice: Feel free to adjust the amount of Cajun seasoning according to your taste preference. Add more for a spicier kick! Garnish for Presentation: A sprinkle of fresh parsley not only adds color but also enhances the dish's flavor. Don't skip this step! {{image_2}} You can switch proteins in this dish. Chicken or shrimp make great options. If you like chicken, use boneless breasts. For shrimp, choose medium to large ones. Both will soak up the Cajun seasoning well. When it comes to veggies, feel free to get creative! You can use seasonal vegetables like zucchini or bell peppers. Add them in when you sauté the garlic. This adds color and flavor. Fettuccine works well, but other pasta types are fun too. Try penne for a hearty bite. It holds sauce nicely. Linguine offers a lighter feel and pairs well with seafood. Each pasta brings a unique twist to the dish. For a plant-based version, swap heavy cream with coconut milk. It gives a creamy texture with a hint of sweetness. You can also use cashew cream for a rich taste. If you want to skip the fish, use grilled vegetables or tofu. Tofu can soak up flavors and add protein. This way, you keep the dish tasty and satisfying without the salmon. To keep Cajun Salmon Pasta fresh, store it in an airtight container. Place it in the fridge. It stays good for up to three days. If you want to enjoy it later, avoid adding any toppings like parsley until you're ready to serve. To reheat without drying out, use a skillet. Add a splash of water or cream to the pasta. Heat over low heat and stir gently. This keeps it creamy and delicious. You can also use the microwave. Cover the bowl with a damp paper towel to keep moisture in. Yes, you can freeze Cajun Salmon Pasta! But the texture may change after thawing. For best results, freeze it without the cream sauce. Store it in a freezer-safe container. It can last up to three months. When you are ready to eat, thaw it in the fridge overnight. Then, add fresh cream and heat it gently on the stove. You can make your own Cajun seasoning. Mix equal parts paprika, garlic powder, onion powder, and dried oregano. Add a pinch of cayenne pepper for heat. You can also use ready-made options. Look for blends at your local store. They usually have a nice mix of spices. Yes, you can prep this dish ahead. Cook the pasta and salmon, then store them separately. Mix them with the sauce right before serving. This keeps everything fresh. You can also store the sauce in the fridge. Just heat it gently before adding pasta. The spice level depends on the Cajun seasoning you use. Some blends are mild, while others pack a punch. If you prefer less heat, use less seasoning. You can also balance spice with creamy sauce and cheese. Great sides include garlic bread or a fresh salad. A simple green salad works well. You can also serve roasted vegetables for added flavor. Pairing with a light white wine enhances the meal. Enjoy your flavorful dinner experience! In this blog post, we explored how to create Cajun Salmon Pasta step by step. I shared essential ingredients like salmon and fettuccine, along with flavorings like Cajun seasoning. We covered cooking techniques, variations, and tips for perfect results. Final thoughts: With simple swaps and cooking methods, you can make this dish your own. Enjoy experimentation to find your favorite flavors!

Cajun Salmon Pasta

A delicious and creamy pasta dish featuring seasoned salmon, fettuccine, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Cajun
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 fillets salmon
  • 8 oz fettuccine pasta
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup heavy cream
  • 1 cup spinach leaves
  • Salt and pepper to taste
  • 0.25 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Start by cooking the fettuccine pasta according to package instructions. Once done, reserve ½ cup of pasta water, drain the rest, and set aside.
  • While the pasta cooks, season each salmon fillet generously with Cajun seasoning, salt, and pepper.
  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, place the salmon fillets skin-side down. Cook for about 4-5 minutes on each side, or until cooked through and golden brown. Remove the salmon from the skillet and set aside to cool slightly, then flake into large pieces.
  • In the same skillet, add the remaining tablespoon of olive oil, and sauté minced garlic for about 30 seconds until fragrant.
  • Add the halved cherry tomatoes and cook for 2-3 minutes until slightly softened.
  • Pour in the heavy cream and bring to a simmer. If the sauce is too thick, stir in some of the reserved pasta water to reach your desired consistency.
  • Add the spinach leaves and cook for 1-2 minutes until wilted. Add salt and pepper to taste.
  • Toss the cooked fettuccine in with the creamy mixture until well coated. Gently fold in the flaked salmon and Parmesan cheese until combined.
  • Serve hot, garnished with fresh parsley.

Notes

Garnish with fresh parsley for added flavor.
Keyword Cajun, creamy, pasta, salmon