Ingredients
- 12 oz fresh fettuccine pasta (or 8 oz dried)
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter, divided
- 4 salmon fillets (6 oz each)
- 1/2 onion, minced
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 3 tablespoons Cajun seasoning, divided
- 1/2 cup grated parmesan cheese
- 1 cup packed spinach
- Salt and pepper, to taste
Instructions
- Cook the pasta in salted water until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and 1 tablespoon of butter. Coat the salmon fillets with 1 tablespoon of Cajun seasoning and cook for 3–4 minutes per side, or until salmon reaches 145°F and flakes easily. Remove and set aside.
- In the same pan, add the remaining 1 tablespoon butter and sauté the minced onion for 2 minutes. Add garlic and cook for another minute until fragrant.
- Pour in heavy cream and chicken broth. Bring to a gentle simmer, then stir in the remaining 2 tablespoons Cajun seasoning and parmesan cheese. Simmer for 3–5 minutes until slightly thickened.
- Add the spinach and cooked pasta to the sauce. Stir and cook for 1 more minute until the spinach wilts.
- Top the pasta with the cooked salmon. Sprinkle with extra parmesan if desired and let rest for 5 minutes before serving to allow the sauce to thicken.
Notes
- Use store-bought Cajun seasoning or make your own for more control over spice levels.
- Substitute half-and-half for a lighter cream sauce if preferred.
- Great with a squeeze of lemon juice for brightness.
- Can be made with shrimp or chicken as alternative proteins.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 plate
- Calories: 678
- Sugar: 3g
- Sodium: 710mg
- Fat: 39g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 140mg
