Get the Recipe: Cajun Salmon Pasta
A twist on the classic, this Cajun pasta combines pasta with salmon chunks, broccoli and bell pepper, all in a delicious creamy sauce.
Ingredients
- 8 oz penne pasta, or pasta of your choice
- 12 oz skinless salmon, fresh or thawed frozen, cut into bite-sized pieces *see Note 1 below
- 1/2-1 teaspoon Cajun seasoning, *see Note 2 below
- 1 Tablespoon olive oil, or vegetable oil
- 1/2 medium onion, diced
- 1 large red bell pepper, chopped into 1” pieces
- 4 cloves garlic, minced
- 1-2 teaspoons Cajun seasoning
- 1 cup chicken broth
- 1 cup canned fire-roasted (or regular) diced tomatoes, well drained
- 1 crown broccoli, cut into bite-sized pieces
- 1 cup half-and-half cream, 10% b.f.
- 1 Tablespoon cornstarch
- 1/2 cup freshly grated Parmesan cheese
- Juice of 1/2 lime or 1/4 of a lemon
Instructions
- Bring a large pot of water to a boil. Salt generously, add the pasta and cook according to the package directions.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Season the salmon pieces with 1-2 teaspoons of Cajun seasoning (to taste). Add the salmon pieces and cook until cooked through and browned. Remove the salmon to a plate.
- Reduce the heat under the skillet to medium. Add a bit more oil to the same skillet and add the onions and bell peppers. Cook, stirring, until softened, about 3 minutes. Add the garlic and an additional 1-2 teaspoons of Cajun seasoning (to taste) and cook, stirring, an additional 30-45 seconds.
- Add the broth to the skillet, together with the drained diced tomatoes. Reduce the heat under the skillet and simmer the mixture for a few minutes.
- Meanwhile, about 3 minutes before the pasta should be ready, add the broccoli to the pot boiling the pasta.
- Combine the cream and the cornstarch and add to the skillet with the sauce. Stir in and continue simmering on low heat. *This is a good time to taste the sauce and add salt and pepper, if needed or additional Cajun seasoning, if desired.
- Tip! If your broccoli is done before your pasta is ready, you can use a slotted spoon to transfer the cooked broccoli to the skillet with the sauce while the pasta finishes cooking.
- When the pasta and broccoli is cooked, drain and add to the skillet with the sauce. Add the Parmesan cheese. Stir in well and cook all together for a couple of minutes. Finish with a squeeze of lime juice.
Notes
Note 1: If you have only skin-on salmon on hand, you can use the boiling water method to easily remove the skin. Simply place a wire rack in your sink, then place the salmon on the rack skin-side up. Pour boiling water over the skin and let it cool. The skin will shrivel up and release from the salmon, making it easy to remove.
Note 2: Cajun seasoning or spice mixes will vary in spiciness, as well as personal taste for spice. Adjust the amount of seasoning added to your taste.
Tips!
Store leftovers in the refrigerator for up to 2 days. Freezing may not be the best option, as the creamy sauce may change in texture from freezing.
No salmon on hand, or not a fan? You can easily swap out the salmon for chunks of chicken breast or chicken thighs.
Be sure to read the notes above this Recipe Card for more tips, substitution suggestions, step-by-step videos and a recipe video that you might find helpful.
Serving: 1serving, Calories: 535kcal, Carbohydrates: 54g, Protein: 33g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Cholesterol: 76mg, Sodium: 384mg, Potassium: 914mg, Fiber: 4g, Sugar: 7g, Vitamin A: 2069IU, Vitamin C: 60mg, Calcium: 266mg, Iron: 3mg
Tried this recipe?Leaving a review is always appreciated and so helpful for our fellow cooks!
