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Cajun Salmon Alfredo Pasta Recipe

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4.1 from 6 reviews

This Cajun Salmon Alfredo Pasta combines perfectly seared blackened salmon with a rich, creamy Alfredo sauce infused with Cajun spices, fresh spinach, mushrooms, sun-dried tomatoes, and roasted red peppers. It’s a hearty, flavorful meal perfect for those who love a touch of Southern spice married with classic Italian comfort food.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun-Italian Fusion

Ingredients

Salmon

  • 1 pound salmon (bones and skin removed, cut into 3-4 filets)
  • 1 tablespoon Cajun seasoning (substitute: Cajun blackening seasoning)
  • 1 tablespoon extra virgin olive oil (substitute: unsalted butter)

Vegetables & Aromatics

  • ½ pound mushrooms (quartered or sliced)
  • 1 shallot (finely diced)
  • 4 cloves garlic (minced)
  • 4 cups fresh spinach (2-4 ounces)
  • ½ cup roasted red peppers (thinly sliced)
  • ½ cup sun dried tomatoes (thinly sliced)

Liquids & Dairy

  • ⅓ cup dry white wine (like Sauvignon Blanc)
  • ¾ cup chicken broth (can use vegetable or seafood broth)
  • 1 ¼ cup heavy whipping cream
  • ½ cup parmesan cheese (freshly and finely grated)

Herbs & Garnish

  • 2 tablespoons fresh parsley (chopped, optional for topping)

Pasta

  • Pasta of your choice (linguine, fettuccine, or tagliatelle recommended)

Instructions

  1. PREP: Pat the salmon dry using paper towels. Carefully run your finger along the sides and top to check for any pin bones and remove them to ensure a smooth eating experience. Evenly coat the salmon filets with Cajun seasoning. Prepare the mushrooms by slicing or quartering them as preferred. Heat a large saucepan over medium-high heat to get ready for searing.
  2. SEAR: Brush the salmon with 1 tablespoon of olive oil. Place the salmon in the hot pan and sear each side for approximately 3-5 minutes depending on thickness. The goal is to achieve a beautiful blackened crust while cooking the salmon about two-thirds of the way through, aiming for medium to medium-rare doneness. Remove the salmon from the pan and set it aside.
  3. BROWN: In the same pan, add mushrooms and cook them until they are nicely browned, which should take about 8-10 minutes. As the mushrooms cook, grate the parmesan cheese so it’s ready to be added later.
  4. SAUTÉ: Reduce the heat to medium-low and add finely diced shallots to the pan. Sauté them until caramelized, roughly 3 minutes. Then introduce the minced garlic and continue to cook while stirring until fragrant, about 1 minute.
  5. DEGLAZE: Pour in the white wine to deglaze the pan. Scrape the bottom with a wooden spoon to release any browned bits (fond), enriching the sauce flavor. Let it cook for 2-3 minutes while stirring occasionally to allow the alcohol to evaporate.
  6. SIMMER: Add the chicken broth and slowly stir in the heavy cream to the pan. Toss in the fresh spinach, sun-dried tomatoes, and roasted red peppers. Bring everything to a gentle simmer and cook on low heat for 5-10 minutes, letting the sauce thicken to your preference and the spinach fully wilt. Meanwhile, cook the pasta to al dente according to package instructions in a separate large pot of boiling salted water.
  7. FINISH: Stir the freshly grated parmesan cheese into the sauce, allowing it to melt smoothly. Return the seared salmon to the pan, including any collected juices, and gently break the fish into smaller chunks using a wooden spoon. Let the salmon warm through in the sauce for 2-3 minutes. Combine the sauce and salmon mixture with the cooked pasta, adding a splash of pasta water if needed to adjust consistency. Garnish with fresh chopped parsley if desired and serve immediately.

Notes

  • If you prefer a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich and creamy.
  • Ensure the salmon is not overcooked during searing; it will finish cooking in the sauce to keep it moist and tender.
  • Use freshly grated parmesan cheese for the best melt and flavor.
  • White wine can be omitted or replaced with an equal amount of additional broth if preferred or for non-alcoholic version.
  • Sun-dried tomatoes and roasted red peppers add sweetness and depth; fresh versions can be used but will slightly alter the flavor.
  • Leftover pasta water is a handy trick to loosen the sauce without watering down flavor.

Find it online: https://cheftinaskitchen.com/cajun-salmon-alfredo-pasta-recipe/