Cajun Salmon Pasta

Ingredients

• 12 oz fettuccine, or pasta shape of choice
• 2 Tbsp olive oil, divided
• 2 Tbsp cajun seasoning, divided
• 1 lb. salmon
• 1 cup chopped onion
• 1 red pepper, cut into thin slices
• 1 Tbsp minced garlic
• 1 tsp salt
• 1 15.5 oz. can diced fire-roasted tomatoes (including juice)
• 1 cup heavy cream
• ⅓ cup chopped scallions, plus more for garnish (if desired)
• ¼ cup chopped parsley, plus more for garnish (if desired)

Instructions

• Add pasta to a large pot of salted boiling water and let cook according to package instructions, until just al dente. Drain well, reserving about ½ cup of the pasta water.
• While pasta is cooking, pat salmon dry and season with about 1 Tbsp of Cajun seasoning.
• Add 1 Tbsp olive oil to a large skillet over medium heat. When hot, add salmon skin-side up (if skin is on salmon) and cook for 3-5 minutes. Gently flip and cook for an additional 3-4 minutes, until salmon is flaky. Move to a plate and set aside.
• Add remaining Tbsp oil to the skillet. When hot, add onions and red pepper. Cook for about 4 minutes until veggies are softening. Add garlic, remaining 1 Tbsp cajun seasoning, and salt and cook for another minute.
• Add the undrained diced fire-roasted tomatoes to skillet, along with ¼ cup of the reserved pasta water and bring to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Let cook, stirring occasionally, for about 3 minutes to reduce liquid.
• Add heavy cream to skillet and allow the sauce to return to a gentle simmer. Simmer for about 3 minutes to let sauce thicken.
• Add pasta to skillet, along with scallions and parsley and toss to coat in sauce. Flake salmon into bite-sized pieces and gently toss with pasta. If needed, add in additional ¼ cup pasta water to thin out sauce.
• Serve Cajun salmon pasta topped with additional chopped parsley and scallions, if desired.