Ingredients
Scale
- 8 ounces spaghetti noodles
- 2 tablespoons butter
- ½ tablespoon olive oil
- 2–3 salmon fillets
- ½ white onion, finely diced
- 1 tablespoon minced garlic
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 3 tablespoons Cajun seasoning, divided
- 2 teaspoons lemon juice
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ cup grated Parmesan cheese
- 1 cup spinach
- Salt and pepper, to taste
- Optional: 1 (15 oz) can fire-roasted diced tomatoes, drained
- Optional garnish: Shaved or shredded Parmesan cheese, fresh chopped basil, or chopped flat-leaf parsley
Instructions
- Cook the pasta: Boil your spaghetti in salted water until al dente. You’ll want to time this so the pasta is ready around the same time as your sauce. Reserve a bit of pasta water before draining, just in case you need to thin out the sauce later.
- Sear the salmon: Heat butter and olive oil in your skillet. Season the salmon generously with Cajun seasoning—this is where a lot of flavor gets locked in. Cook the fillets for 3-4 minutes per side until golden brown and just cooked through. Remove them from the pan and set aside.
- Sauté the aromatics: In the same skillet, add the onions and garlic, and sauté until soft and fragrant. If the pan seems dry, add a little more butter.
- Make the sauce: Stir in the cream, broth, remaining Cajun seasoning, lemon juice, parsley, and basil. Let the sauce come to a gentle simmer. It’ll start smelling amazing right about now!
- Melt in the Parmesan: Stir until the cheese is fully melted, then toss in the spinach. The heat will wilt the spinach perfectly.
- Flake the salmon: Add the salmon back to the skillet, using your spoon to break it into bite-sized pieces. This ensures every bite of pasta gets a little salmon goodness.
- Combine and serve: Toss the cooked pasta into the sauce, gently mixing to coat every strand. Taste and adjust the seasoning with salt and pepper. Serve immediately, garnished with extra Parmesan and fresh herbs.
Notes
Got leftovers? Lucky you! Store the pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream, broth, or milk to loosen the sauce, and warm gently on the stovetop or in the microwave. Be careful not to overheat the salmon—it can dry out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner