Cajun Salmon Pasta Alfredo (One Pan)
Author:This satisfying dish has it all: incredible savory flavors and fresh, healthy ingredients. And you can bet that clean up is a breeze: cajun salmon pasta alfredo is prepared in just one single pan!
Ingredients
- 1 lb fresh boneless salmon fillet (thawed)
- 1 lb penne pasta noodles
- 1 red bell pepper
- 1 lemon
- 4 celery ribs (about 126g)
- 12 oz diced tomatoes
- 4 1/2 cups chicken broth
- 1/2 cup water
- 2 tbsp light cream or milk of choice
- 2 tbsp garlic powder
- 2 tbsp cajun seasoning
- 2 tsp salt, more to taste, if needed
- 2 tsp freshly ground black pepper, more to taste, if needed
Instructions
- First, place salmon fillets, skin side down, into a large skillet over medium heat. Season fillets with 1 teaspoon each of of kosher salt and black pepper.
- Add 1/2 cup of water to the skillet and cover skillet. Allow the salmon to steam for 5-6 minutes.
- While the salmon is cooking, scrub and rinse the vegetables thoroughly and dice into small pieces. Cut the lemon in half.
- Once salmon is opaque and fully cooked through, use a spatula to extract the salmon from the skillet and place it on a plate. Set aside.
- To the same skillet over medium heat, add 1 tablespoon of olive oil.
- Add the chopped celery and bell pepper. Use a wooden spoon to stir veggies for 3 minutes, until tender.
- Add in the garlic powder, cajun spice, 1 teaspoon salt, and 1 teaspoon black pepper and stir until the vegetables are coated.
- Gently pour in the chicken broth, chopped tomatoes, and cream. Stir gently to disperse. Turn heat to high and allow to come to a boil.
- Once the liquid is bubbling, add in the pasta. Stir until well combined. Use your wooden spoon to pat down the pasta, ensuring that each noodle is submerged in liquid. Allow to come back to a boil.
- While the pasta is cooking, use two forks to shred the cooled salmon fillets into bite-sized pieces.
- Once the contents of the skillet have returned to a boil, stir well, and reduce heat to medium. Add in the shredded salmon and chopped parsley.
- Squeeze the juice of one lemon on top.
- Continue to stir for 15 minutes until most of the liquid is absorbed and the pasta is al dente in texture.
- Serve immediately, while hot. Top with additional parsley or grated cheese.
Video
Notes
*Nutritional information is calculated using online tools and is provided as a courtesy. The values can vary depending on which ingredients and brands are used.
- The salmon is fully cooked when it is opaque in color. An internal temperature of 145°F for cooked fish is the FDA recommendation.
- Be sure to top cajun salmon pasta alfredo with freshly ground black pepper and grated parmesan cheese just before serving.
- A sprinkle of red pepper flakes would add additional spicy heat.
- Serve this cajun salmon pasta with a crispy side salad.
- A sliced baguette or any kind of toasted bread would be great for dipping in the excess sauce.
- Because this is a one-pot dish, it's important to choose the right cooking vessel. It should be large enough to hold one pound of pasta and fish.
Nutrition*
Calories: 342kcalCarbohydrates: 51gProtein: 23gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 660mgPotassium: 730mgFiber: 4gSugar: 4gVitamin A: 1421IUVitamin C: 30mgCalcium: 55mgIron: 3mg
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