Cajun Salmon Pasta
Cajun Salmon Pasta made with blackened salmon, red peppers and artichokes is a quick and easy, incredibly flavorful dinner recipe. It’s perfect for any night or the week or even for entertaining guests. This recipe is served with spaghetti squash making it gluten free and low carb, but instructions are also included for serving it over linguine.
Servings: 4 servings
Calories: 626kcal
Ingredients
Spaghetti Squash (if using)
- 1 medium spaghetti squash (about 4 cups cooked)
- 1 tablespoon extra virgin olive oil
- salt
- pepper
Pan Seared Salmon
- 1 pound salmon fillets (it is recommended to remove the skin)
- 1 teaspoon Blackening Seasoning (or Cajun seasoning)
- salt
- pepper
- 1 tablespoon extra virgin olive oil
Cajun Sauce
- 1 tablespoon extra virgin olive oil
- 2 bell pepper (red, orange and/or yellow)
- 12 ounces jarred marinated artichoke hearts (drained and quartered)
- 2 tablespoons Blackening seasoning (or Cajun seasoning, divided)
- 8 ounces tomato sauce
- 1 cup heavy whipping cream
- 1/4 cup Parmesan cheese
Instructions
Spaghetti Squash
- Preheat your oven to 350°F.
- Cut the spaghetti squash in half, lengthwise and scoop out the seeds. Place on a baking sheet, cut side up. Drizzle on the olive oil and season well with salt and pepper.1 medium spaghetti squash, 1 tablespoon extra virgin olive oil, salt, pepper
- Roast for approximately 1 hour, or until fork tender.
- Scrape out the flesh with a fork to create spaghetti like strands.
Pan Seared Salmon
- When the spaghetti squash is about halfway done roasting, begin preparing the salmon and Cajun sauce.
- Pat the salmon dry with a paper towel and season with 1 teaspoon of the Cajun or Blackening seasoning, salt and pepper.1 pound salmon fillets, 1 teaspoon Blackening Seasoning, salt, pepper
- Heat the olive oil in a medium skillet over medium high. The oil should be hot, but not smoking.1 tablespoon extra virgin olive oil
- Add the salmon and sear, undisturbed, for approximately 4 minutes. Flip and continue to cook until done through. Salmon is done cooking when it turns more opaque and flakes away easily with a fork. The internal temperature should reach 145°F when taken with a food thermometer inserted into the center of the thickest portion.
- Transfer to a plate and cover with foil to keep warm.
Cajun Sauce
- Heat the olive oil in a large, deep skillet over medium-high.1 tablespoon extra virgin olive oil
- Add the peppers and cook, stirring occasionally, 3-5 minutes or until softened and starting to brown. Stir in the artichokes and half of the Cajun or Blackening seasoning. Continue to cook another minute or two.2 bell pepper, 12 ounces jarred marinated artichoke hearts, 2 tablespoons Blackening seasoning
- Carefully pour in the tomato sauce, heavy whipping cream, Parmesan cheese, and remaining Cajun or Blackening seasoning.8 ounces tomato sauce, 1 cup heavy whipping cream, 1/4 cup Parmesan cheese
- Cook to warm through.
- Add the spaghetti squash to the sauce and toss well to coat.
- To serve, plate the spaghetti squash with sauce and top with the salmon.
Notes
Tips and Techniques
- To save time, you can cook the spaghetti squash in the microwave. Leave the spaghetti squash whole and carefully pierce several holes into it with a knife. Microwave on high for 8-10 minutes or until tender. Allow to cool before cutting in half and removing the seeds. Then use a fork to scrape out the inside. You will not have to wait to prepare the remainder of the recipe since the squash cooks much faster in the microwave than in the oven.
- To serve with linguine, prepare a 1 pound package of linguine according to directions on package. Drain out the excess water and stir the pasta into sauce. Again you won’t need to wait to begin preparing the remainder of the recipe due to the linguine cooking much faster than roasting spaghetti squash.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
Nutrition
Serving: 1serving | Calories: 626kcal | Carbohydrates: 18g | Protein: 29g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 134mg | Sodium: 1439mg | Potassium: 989mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4014IU | Vitamin C: 100mg | Calcium: 173mg | Iron: 3mg