Cajun Salmon Pasta

Course: Main Dish

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 881kcal

Author: Nikole Berg

This Cajun Salmon Penne Pasta is a cozy, flavor-packed dish with tender baked salmon, creamy Cajun-spiced sauce, and perfectly cooked penne. It’s hearty, comforting, and ready in just 40 minutes—perfect for a weeknight dinner that feels special.

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Ingredients

For the salmon

4 (6 oz) salmon fillets skin removed after cooking
1 tablespoon olive oil or other mild oil
1½ tablespoon Cajun seasoning

For the pasta

10 oz penne pasta
2 tablespoon butter or olive oil
1 cup diced celery thinly diced
1 large green bell pepper thinly diced
1 yellow onion thinly diced
3 garlic cloves minced
2 teaspoon Cajun seasoning plus more to taste
2 tablespoon tomato paste
1 cup chicken broth
1 cup heavy cream
½ cup freshly grated Parmesan cheese
Salt & black pepper to taste
Fresh parsley or green onions chopped (for garnish)

Instructions

Preheat oven to 400°F.
Place salmon fillets on a lined baking sheet, drizzle with olive oil, and rub Cajun seasoning evenly over the top and sides.
Bake for 12–15 minutes, or until the salmon flakes easily with a fork. Set aside, then remove the skin if still attached.
Bring a large pot of salted water to a boil.
Cook penne until al dente according to package directions. Reserve ½ cup of the pasta cooking water, then drain.
In a large skillet over medium heat, melt butter (or heat olive oil).
Add celery, green bell pepper, and onion. Sauté until softened, 6–7 minutes.
Stir in garlic, Cajun seasoning, and tomato paste. Cook for 1–2 minutes until fragrant and the paste darkens slightly.
Pour in chicken broth, scraping up any bits stuck to the pan. Simmer for 2–3 minutes.
Lower the heat, add heavy cream, and simmer gently for 3–4 minutes until slightly thickened.
Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
Add cooked pasta to the sauce, tossing to coat. If needed, loosen the sauce with some of the reserved pasta water.
Serve the pasta with the fillets on top.

Notes

Don’t overcook the salmon; pull it out as soon as it flakes easily; it will keep cooking a little from residual heat.For best results use a meat thermometer and cook salmon to 135°-140° F.
Small, even dice make the “Holy Trinity” (celery, onion, bell pepper) cook down into a flavorful base.
Swap salmon for shrimp or chicken if you prefer, and adjust the cream for a lighter or richer sauce.

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