Blackened Salmon Pasta
Description
Blackened salmon fillets are served on top of a bed of creamy linguine and vegetables in this dinner recipe that makes full use of your spice cabinet.
Ingredients
•
6 (4 ounce) skin-on salmon fillets
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2 tablespoons unsalted butter, melted
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1 1/2 tablespoons ground paprika
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1 teaspoon brown sugar
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1 teaspoon cayenne pepper
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1 teaspoon sea salt
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3/4 teaspoon garlic powder
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3/4 teaspoon onion powder
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1/2 teaspoon dried oregano
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1/2 teaspoon ground black pepper
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1/4 teaspoon ground white pepper
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1/4 teaspoon dried basil
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1/4 teaspoon dried thyme
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1 (16 ounce) package linguine pasta
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1 tablespoon olive oil, or as needed
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8 tablespoons unsalted butter, divided
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1 (8 ounce) package baby bella mushrooms, sliced
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1 medium red bell pepper, sliced
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1 medium green bell pepper, sliced
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1/2 cup finely chopped onion
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2 cloves garlic, minced
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2 cups half-and-half
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1 teaspoon Cajun seasoning
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon garlic powder
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3/4 cup grated Parmesan cheese
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1 cup cherry or grape tomatoes, halved
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1 tablespoon chopped fresh parsley, or to taste
Directions
1
Set salmon fillets on a plate with flesh-sides up; brush the tops with melted butter.
2
Combine paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme for seasoning in a small bowl. Sprinkle seasoning evenly over top of the salmon fillets, then lightly press the spices down onto the fish.
3
Heat a cast iron skillet over medium heat. When the pan is hot, place salmon, flesh-side down, into the skillet. Cook for 2 to 3 minutes, then carefully flip. Continue to cook until salmon flakes easily with a fork, 5 to 6 more minutes. Remove to a plate and keep warm.
4
Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Toss with olive oil to keep it from sticking together.
5
Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add mushrooms, bell peppers, onion, and garlic; saute until vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the linguine.
6
Drain the excess liquid from the saucepan. Add remaining 6 tablespoons butter to the pan and reduce heat to medium. Stir in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
7
Pour sauce over the linguine and vegetable mixture. Add tomatoes and toss to combine.
8
Serve pasta in bowls topped with blackened salmon, removing the skin, if desired. Garnish with parsley.