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When you want a quick and tasty dinner that everyone will devour, this Cajun salmon pasta is it. Take a look, and let's make it!
Skillet Cajun Salmon Pasta
Living in New Orleans, Cajun-inspired recipes are a staple in our meal rotation. This Cajun salmon pasta is a great way to get more protein and nutrition while enjoying a delicious dish you can assemble quickly in one skillet!
Pasta is the perfect vessel to get the benefits of salmon into our diets, and it helps me stretch out my budget since you need a little less per person than when making salmon the main item of the meal. Totally a win!
Ingredients
Both fresh and frozen salmon (thawed first) work for this recipe. The delicious sauce you’ll mix with the pasta is made with onions, garlic, Cajun seasoning, canned diced tomatoes, and heavy cream (or half & half). The final ingredients for extra flavor and nutrition are chopped spinach and Parmesan cheese, of course!
How to Make Cajun Salmon Pasta
Cook pasta, grab a skillet to cook the rest of the ingredients, and that's all! Check out the steps to make the best Cajun salmon pasta:
- Cook the pasta
Once done, reserve 1 cup of pasta water. Drain and set aside.. - Cook the veggies
In a large skillet, cook the onions for about 4 minutes, until golden. Add the garlic and the tomatoes, and cook for about 3 to 4 minutes, until the mixture simmers. Transfer to a large plate. - Cook the salmon
In the same pan, cook the salmon for 4 to 6 minutes per side until golden/seared on each side. Remove from the pan. - Make the sauce
Add the cream or half & half to the pan and reserved pasta water. Bring it to a simmer and scrape the brown bits for tasty flavor. Add the Cajun seasoning, and mix to incorporate. - Combine
Break up the salmon into large pieces and add them into the pan along with the tomatoes, onions, and chopped spinach. Toss the cooked pasta in, and mix to coat everything with the sauce. Add the remaining pasta water, a little at a time, until you achieve the desired consistency.
Make next: Cajun Alfredo with Sausage
Swaps and Add-Ons
You can always make little changes and add ingredients to customize this recipe to your family’s needs and preferences, like using leftover baked Cajun salmon to save time:
More veggies:
Make this Cajun salmon pasta even more nutritious by adding celery, mushrooms, cherry tomatoes, peas, kale, or cooked broccoli.
Lighter version:
Reserve an additional ½ cup of pasta water before draining and swap it for the half and half or cream. Alternatively, reduce the amount and just swap half.
Swap the protein:
No salmon in the fridge? Make this delicious Cajun shrimp pasta or add even more protein with this Cajun shrimp & sausage pasta.
How to Store Leftover Cajun Salmon Pasta
To store Cajun salmon pasta, allow leftovers to cool down and place them in an airtight container. Refrigerate for up to 2 days and reheat to enjoy!
What to Serve with This Recipe
This salmon pasta is a satisfying meal you can enjoy just like it is, but side dishes are always a tasty addition! These recipes pair great with a fresh, simple side salad, some spicy green beans, or roasted broccolini.
Cajun Salmon Pasta
Ingredients
- 12 ounces spaghetti or fettuccini pasta
- 1 cup reserved pasta water*
- 8 ounces salmon, about 2-3 fillets, fresh or frozen (thaw it first)
- Salt and pepper, for seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 14 ounce can diced tomatoes, drained
- 2 cups fresh spinach, chopped
- 1 ½ tablespoons Cajun seasoning
- ½ cup heavy cream or half & half*
- ¼ cup Parmesan cheese, optional for serving
Instructions
Cook the pasta:
- Cook pasta according to package directions. Reserve 1 cup of pasta water, drain pasta and set aside.
Prep salmon:
- Pat dry salmon fillets with a paper towel and season with salt and pepper on both sides.
Cook veggies:
- In a large skillet, heat oil and butter over medium-high heat. Add the onions and cook for about 4 minutes until the onions are golden. Add the garlic and stir, add the tomatoes and cook until the mixture simmers, about 3 to 4 minutes. Remove from the pan onto a large plate.
Cook salmon:
- Add a little more oil to the pan, and cook the salmon, 4 to 6 minutes per side until golden/seared on each side and the meat separates easily with a fork. Remove from the pan onto the plate.
Make the sauce:
- Add the cream to the pan and ½ cup of the reserved pasta water. Bring it to a simmer and with a wooden spatula, scrape the brown bits from the bottom of the pan. Add the Cajun seasoning, and mix to incorporate with the sauce.
Combine:
- Break up the salmon into large pieces and add them into the pan along with the tomatoes, onions, and chopped spinach. Toss the cooked pasta in, mix to coat everything with the sauce. Add remaining pasta water, a little bit at a time, until you reach the thickness and consistency of sauce you like.
Serve:
- Serve with chopped parsley and parmesan cheese, if desired.
Notes
- You can swap heavy cream or half & half for pasta water to lighten up this dish, in the same amount.
Anjali says
Omg this pasta had so much flavor and was so satisfying! Love the spice from the cajun seasoning. It tasted great with a side salad and some garlic bread!
Katherine says
This pasta dish was easy and tasted incredible! Our new go-to.
Beth says
I make salmon all the time, and baking it was getting super boring. I made this last night, and boy does it pop. Love it!
Adri says
This is such a delicious and nutritious pasta dish! It’s super easy to make and took me less than 30 minutes to plate up, perfect for weeknight dinners!
Ella says
WOW. This cajun salmon pasta was out.of.this world! My family devoured it. I like that it’s more affordable than other recipes because it has less salmon but you still feel like you eat a lot.