Ingredients

Scale

For the Salmon:

450g (1 lb) salmon fillets, skin removed

1 tablespoon Cajun seasoning

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon black pepper

For the Pasta:

250g (8 oz) fettuccine or penne pasta

1 tablespoon butter

1 tablespoon olive oil

3 cloves garlic, minced

1 small onion, diced

1 bell pepper, sliced (red, yellow, or green)

1 teaspoon Cajun seasoning

½ teaspoon smoked paprika

½ teaspoon red pepper flakes (optional)

1 cup heavy cream

½ cup chicken or vegetable broth

½ cup grated Parmesan cheese

1 cup cherry tomatoes, halved

Juice of ½ lemon

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Cook the Salmon

Rub the salmon fillets with Cajun seasoning, salt, and black pepper.

Heat olive oil in a pan over medium-high heat. Sear the salmon for 3–4 minutes per side until golden and flaky. Remove from heat, flake into chunks, and set aside.

Cook the Pasta

Boil pasta in salted water according to package instructions. Drain and set aside.

Make the Cajun Sauce

In the same pan, add butter and olive oil. Sauté garlic, onion, and bell pepper for 2–3 minutes until soft.

Stir in Cajun seasoning, smoked paprika, and red pepper flakes.

Pour in heavy cream and broth, stirring well. Simmer for 3 minutes, then add Parmesan cheese and cherry tomatoes. Cook until the sauce thickens slightly.

Combine Everything

Add the cooked pasta to the sauce and toss to coat. Stir in flaked salmon and squeeze in fresh lemon juice.

Serve

Garnish with chopped parsley and extra Parmesan. Serve warm and enjoy!