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Blackened Salmon Pasta
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Spicy blackened salmon on creamy linguine with veggies - a flavor-packed dinner bursting with spices.
Ingredients:
  • 6 (4 ounce) skin-on salmon fillets
  • 2 tablespoons unsalted butter, melted
  • 1.5 tablespoons ground paprika
  • 1 teaspoon brown sugar
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 0.75 teaspoon garlic powder
  • 0.75 teaspoon onion powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon ground white pepper
  • 0.25 teaspoon dried basil
  • 0.25 teaspoon dried thyme
  • 1 (16 ounce) package linguine pasta
  • 1 tablespoon olive oil, or as needed
  • 8 tablespoons unsalted butter, divided
  • 1 (8 ounce) package baby bella mushrooms, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 0.5 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 cups half-and-half
  • 1 teaspoon Cajun seasoning
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon garlic powder
  • 0.75 cup grated Parmesan cheese
  • 1 cup cherry or grape tomatoes, halved
  • 1 tablespoon chopped fresh parsley, or to taste
Instructions:
  • Arrange salmon fillets on a plate, skin-side down. Drizzle melted butter over the top side of each fillet.
  • Mix together paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme in a small bowl. Season the salmon fillets evenly with the mixture and gently press the spices onto the fish.
  • Preheat a cast iron skillet over medium heat until hot. Place salmon, flesh-side down, into the skillet and cook for 2 to 3 minutes. Gently flip and cook until salmon flakes easily with a fork, about 5 to 6 more minutes. Transfer to a plate and keep warm.
  • While waiting, heat up a large pot of lightly salted water until boiling. Cook linguine in boiling water until al dente, approximately 11 minutes. Drain the linguine and place it in a big bowl. Mix in some olive oil to prevent clumping.
  • In a large saucepan over medium-high heat, melt 2 tablespoons of butter. Cook mushrooms, bell peppers, onion, and garlic until vegetables are soft, around 5 minutes. Transfer the vegetable mixture to the bowl with the linguine using a slotted spoon.
  • Remove any extra liquid from the saucepan, then incorporate the remaining 6 tablespoons of butter. Lower the heat to medium and mix in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook until the mixture is thick and bubbly, around 10 minutes, stirring occasionally. Slowly add Parmesan cheese while stirring until the sauce thickens.
  • Combine the linguine and vegetables, then generously coat with the sauce. Toss in the tomatoes until everything is well mixed.
  • Plate the pasta in bowls, generously top with blackened salmon, and optionally remove the skin. Finish by garnishing with fresh parsley.

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