Description
This Creamy Cajun Salmon Pasta is an easy 20-minute dinner perfect for both weeknights and special occasions!
Ingredients
Units
Scale
- 1/2 lb raw salmon
- 2 tbsp avocado oil, divided
- 2 tbsp cajun seasoning, divided
- 4 oz dry spaghetti
- 1/2 medium yellow onion, finely chopped
- 2 tbsp tomato paste
- 3 1/2 oz soft goat cheese (1/2 cup?)
- 1/4 cup grated parmesan or pecorino cheese (plus more for serving)
- 2 tbsp chopped fresh chives or parsley
- 1/2 lemon cut into 2 wedges
Instructions
- Preheat your oven to 400F (200C) and line a baking sheet with parchment paper.
- Wash and dry your salmon and put it on the prepared baking sheet skin down.
- Drizzle the salmon with 1 tbsp of avocado oil coating it on both sides.
- Season with 1 tbsp of the cajun seasoning. If your salmon has skin on and you won’t eat it, you don’t have to season it on the bottom. Set aside for a few minutes while you get your spaghetti to start cooking.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions (usually 11-13 minutes).
- While the spaghetti is cooking, transfer the prepared salmon to the oven and roast for 10-15 minutes.
- Add the remaining 1 tbsp of avocado oil to a large pan over medium-high heat.
- Add finely chopped yellow onion and 1 tsp of cajun seasoning to the pan and cook for 3 minutes. Add more oil if needed.
- Add the tomato paste, soft goat cheese, and the rest of the cajun seasoning. Add a good splash of the cooking pasta water so the goat cheese doesn’t burn. Lower the heat if needed.
- Cook for 2-3 minutes stirring constantly until the cheese melts and creates creamy sauce.
- Add ½ cup of the boiling pasta water to the sauce, parmesan cheese, and fresh chives. Stir until it’s all well mixed.
- Reserve 1 cup of cooking water in case it’s needed and drain the pasta.
- Add the pasta to the sauce and toss gently to coat. Add more pasta water if needed. Turn off the heat.
- Take the roasted salmon out of the oven and break it into small chunks using two forks or a knife.
- Add the salmon to the pasta and toss again.
- Serve with lemon wedges, more parmesan, and fresh herbs if desired. Enjoy!
Notes
Prep: This dish comes together very quickly so I recommend having everything prepped and measured before you start. I start by bringing the pasta water to boil, adding pasta, then putting the salmon into the oven, and making the sauce while the pasta and salmon cook.
Storing: Store any leftovers in an airtight container in the fridge for 1-2 days. Do not freeze.
Reheating: Reheat the pasta in a small pot on the stove over medium heat with a good splash of water to prevent it from burning.