Cajun Salmon Alfredo

Seared Cajun-seasoned salmon tops silky garlic-Parmesan Alfredo tossed with fettuccine for a rich, weeknight-friendly pasta dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 lb salmon fillets
• 12 oz fettuccine
• 2 tsp cajun seasoning
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 3 cloves garlic
• 1.5 cups heavy cream
• 1 cup parmesan cheese
• 1 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley

Cooking instructions

1. Bring a large pot of salted water to a boil. Pat the salmon dry and rub both sides with the Cajun seasoning. (about 5 min)
2. Heat the olive oil in a large skillet over medium heat. Add the salmon and cook for 4 to 5 minutes per side, or until it flakes easily and reaches 145°F (63°C) in the thickest part. Transfer to a plate and loosely cover. (about 10 min) — Medium heat
3. Meanwhile, cook the fettuccine according to the package directions until al dente. Reserve 1 cup of pasta water, then drain. (about 10 min) — Boiling
4. Melt the butter in the skillet over medium-low heat. Add the garlic and cook for 30 seconds, until fragrant. Pour in the cream and simmer gently for 2 to 3 minutes; do not boil vigorously. (about 4 min) — Medium-low heat
5. Whisk in the Parmesan, salt, and black pepper until smooth. If the sauce is too thick, stir in reserved pasta water 1 tablespoon at a time. (about 3 min) — Medium-low heat
6. Add the drained fettuccine and toss until evenly coated. Flake the salmon into large pieces, top the pasta with it, and garnish with parsley. Serve immediately. (about 2 min)