Salmon Pasta

Mildly spicy deliciousness loaded with salmon, sun-dried tomatoes, and healthy greens. Irresistibly creamy, cheesy, and brimming with lovely Cajun flavors. This fantastic, exquisite dinner is ready in 30 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 425kcal

Author Imma

Equipment

Large pot
Skillet

Ingredients

1 8-ounce package uncooked pasta
1 pound (450g) fresh salmon
1-2 teaspoons (4-10g) Creole seasoning (optional)
salt and pepper to taste
1-2 tablespoons (15-30ml) olive oil
2 tablespoons (28g) butter
⅓ cup (100g) sun-dried tomatoes
2-3 teaspoons (10-15g) minced garlic
1 tablespoon (15g) Dijon mustard
1½ cup (360ml) heavy cream
½-1 cup (120-240ml) vegetable stock or chicken stock
1 tablespoon (15ml) lemon juice, freshly squeezed
1 tablespoon (12g) Cajun seasoning
1-2 cups (30-60g) spinach or mixed greens
salt and pepper to taste
freshly grated Parmesan cheese to taste

Instructions

Boil a large pot of salted water for the pasta, then cook it al dente according to package directions (or take it off the heat a minute or two before the package says). Start the sauce about 10 minutes before the pasta is ready.
Lightly season the salmon with Creole seasoning, salt, and pepper.
Heat the oil and butter in a skillet over medium-high heat, and cook the salmon for 2 minutes per side.
Take the fish out of the pan and set it aside. Reduce the heat to medium.
Add the sun-dried tomatoes, garlic, and Dijon mustard to the pan. Cook for 30 seconds, stirring constantly.
Add the cream, chicken stock, lemon juice, Cajun seasoning, salt, and pepper to the pan. Stir until the sauce is smooth.
Toss the drained pasta with the sauce and spinach. Cook it for about a minute to soak up the sauce, adding more stock if it's too thick.
Then add salmon and break it up or leave it as is, as desired. Adjust seasonings to taste.
Remove it from the heat. Serve with freshly grated parmesan cheese.

Notes

Freshly grated parmesan is more flavorful and has a better texture than pre-shredded parmesan. But it's not a deal-breaker if that's what you have.
Thin or thicken your sauce according to your preferred consistency. Adding more broth or stock will thin the sauce, and simmering it longer will thicken it. Or add a cornstarch slurry if it's too watery.
Reserve your pasta water. It thins your sauce if it's too thick and makes it stick to the pasta better.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.

Nutrition