Garlic Cajun Salmon Pasta by Hopecrosby Eatss

Ingredients

• 2 salmon fillets
• 1 tbsp all-purpose seasoning (for salmon)
• 1 tsp Cajun seasoning (for salmon)
• 1 tbsp garlic granules (for salmon)
• 1 tsp smoked paprika (for salmon)
• 1 tbsp olive oil, plus extra for pan
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp all-purpose seasoning (for sauce)
• 1 tbsp Cajun seasoning (for sauce)
• 1 tsp smoked paprika (for sauce)
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 250ml reduced-fat crème fraîche
• 40g Parmesan, grated
• Small handful fresh parsley, chopped, plus extra to garnish
• 140g pasta
• 75ml water, plus a splash of reserved pasta water

Instructions

1. Drizzle the salmon fillets with oil and coat evenly in the all-purpose seasoning, Cajun seasoning, garlic granules, and smoked paprika.
2. Heat a well-oiled pan over medium heat. Add the salmon and cook for 10 minutes, turning regularly to ensure all sides are cooked through. Remove from the pan and set aside.
3. In the same pan, add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for a further 2 minutes.
4. Sprinkle over the sauce seasonings (all-purpose, Cajun, smoked paprika, Italian seasoning, salt and pepper) and let them cook off for 1 minute.
5. Reduce the heat, stir in the crème fraîche and 75ml water. Simmer for 5 minutes, then stir in the Parmesan and parsley. Loosen with a splash of reserved pasta water.
6. Leave the sauce to simmer on low heat for 10 minutes until thickened. Reserve a small portion of sauce to spoon over the top at serving.
7. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package instructions. Reserve a cup of pasta water before draining.
8. Add the drained pasta to the sauce and toss to coat evenly.
9. Plate the pasta, flake or place the salmon on top, spoon over the reserved sauce, and finish with fresh parsley.