One Pan Cajun Salmon Pasta
Creamy Cajun penne pasta topped with blackened salmon fillets, colorful peppers, fresh lemon, and Parmesan cheese. Easy enough for a weeknight dinner but impressive enough for date night.
Servings 4
Ingredients
For the Salmon
- 2 (4-6 oz) Salmon Filets
- 1 tsp Olive Oil
- 1 tsp Old Bay Blackened Seasoning
- 1/2 tsp of each Garlic Powder, Onion Powder, Smoked Paprika
For the Pasta
- 1 tbsp Olive Oil
- 1 tbsp Salted Butter
- 1/2 Red Bell Pepper, sliced
- 1/2 Green Bell Pepper, sliced
- 1/2 Onion, sliced
- 1 tsp Tony Chachere’s Spicy Creole Seasoning
- 5-6 Garlic Cloves, minced
- 1 tbsp Tomato Paste
- 8 oz Penne Pasta
- 1 tbsp Knorr Chicken Bouillon Powder
- 2.5 Cups Water you can use chicken broth in place of the chicken bouillon and water
- Juice of ½ lemon
- 1/2 Cup Heavy Cream
- 1/2 Cup Freshly Grated Parmesan Cheese
Garnis
- Chopped Fresh Parsley optional
- Freshly Grated Parmesan Cheese optional
- Red Pepper Flakes optional
- Chili Crisp Oil optional
Instructions
- Rub salmon with olive oil and season with Old Bay Blackened Seasoning, garlic powder, onion powder, and smoked paprika.
- Heat olive oil and butter in a large skillet over medium heat. Cook salmon for 4 minutes per side. Remove and set aside.
- Add onions and peppers to the skillet. Season with Tony Chachere’s and cook until softened
- Add garlic and cook for 30 seconds.
- Stir in tomato paste and cook for 1 to 2 minutes.
- Add penne, chicken bouillon powder, and water. Stir and bring to a boil.
- Cover, reduce heat, and simmer for 12 to 14 minutes until pasta is al dente.
- Stir in lemon juice.
- Add heavy cream and Parmesan cheese. Stir until smooth and creamy.
- Garnish with parsley, Parmesan, red pepper flakes, lemon slices, and chili crisp oil if desired.