Description
A flavorful and creamy one-pot Cajun salmon pasta that perfectly balances the spiciness of Cajun seasoning with tender salmon, fresh spinach, and a rich creamy sauce made with diced tomatoes and half-and-half. This easy 30-minute recipe is perfect for a quick yet indulgent weeknight dinner.
Ingredients
Salmon and Seasoning
- 12 ounces salmon (skin-on or skinless)
- 2 tablespoons Cajun seasoning (divided)
- 2 tablespoons olive oil
Vegetables and Broth
- 4 cloves fresh garlic, minced
- 14.5 ounces canned diced tomatoes (with juices)
- 2 cups vegetable broth
- 2 cups fresh baby spinach
Pasta and Dairy
- 16 ounces fettuccine or linguini
- 2 cups light cream, half and half, or coconut cream
- ¼ cup grated Parmesan cheese
Instructions
- Prep Salmon: Pat the salmon dry with a paper towel. Generously season all over with Cajun seasoning, reserving some seasoning for later steps.
- Heat Pan: Heat olive oil in a large saucepan or shallow pot over medium-high heat until hot but not smoking.
- Fry Salmon: Carefully place the salmon fillets skin-side down in the hot oil. Cook for 4-5 minutes, then flip the salmon. Season the second side with some reserved Cajun seasoning. Continue frying until both sides are crispy and the salmon reaches an internal temperature of 125-145°F. Remove salmon from the pan and set aside.
- Add Garlic: In the same pan with leftover oil, add minced garlic. Fry for about 2 minutes over medium-high heat until fragrant.
- Add Tomatoes, Broth, and Pasta: Add the canned diced tomatoes with their liquid and remaining Cajun seasoning. Lay the uncooked fettuccine flat in the pan (breaking it in half if necessary to fit) and pour the vegetable broth over the pasta.
- Cook: Ensure pasta is submerged in the liquid. Cover the pan and cook for 10-12 minutes, stirring occasionally to prevent sticking or burning. Pasta should be al dente at the end of this step.
- Add Spinach and Cream: Remove the lid and reduce heat to low. Stir in fresh baby spinach and cream (or half and half, or coconut cream). Cook gently until the spinach wilts and the cream thickens slightly.
- Finish and Serve: Remove the pan from heat. Stir in grated Parmesan cheese until combined. Serve the Cajun salmon fillets atop the creamy pasta immediately and enjoy.
Notes
- Use skin-on salmon if you prefer crispy skin; skinless salmon works well too.
- If you want to remove the skin after frying, it peels off easily once cooked.
- Adjust the amount of Cajun seasoning to taste; some is reserved for seasoning the second side of the salmon and the pasta sauce.
- Breaking pasta in half helps fit it into the pan evenly for one-pot cooking.
- Stirring occasionally during pasta cooking prevents sticking and ensures even cooking.
- Substitute light cream with coconut cream for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
