This cajun salmon pasta alfredo is tangy, creamy, and packed with savory flaked salmon and diced vegetables. Trust me when I say that the flavors are just spectacular. And one of the best things about this dish is that you can prepare it using just one pan!
This pasta dish is an unconventional way to prepare a fillet of salmon: it is slightly reminiscent of hamburger helper or even tuna casserole! Typically, you might plan to bake your salmon in the oven on a lined sheet pan, or perhaps simply warm it in a skillet with a squeeze of lemon. But your family will absolutely love the unique combination of flaked salmon and chewy noodles in a spicy, light, and creamy sauce.
If you find yourself with a surplus of salmon, be sure to try my apple maple alaskan salmon or savory salmon congee (fish porridge). These recipes celebrate the flavor of this meaty fish.
Other fish recipes perfect for dinnertime include sheet pan teriyaki halibut and rockfish baked in parchment. Both of these recipes are simple, healthy, and can be prepared if you have just 30 minutes to spare.
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Why you'll love this recipe
- If you have just over 30 minutes, you can prepare this delicious, one-pot creamy cajun salmon pasta recipe.
- Plenty of freshly-squeezed lemon juice and diced tomatoes lend bright, tangy flavor.
- The addition of cream adds delectable creaminess and richness. I use light cream instead of heavy cream in order to avoid unnecessary saturated fats.
- Herbs and spices such as parsley, garlic powder, and cajun seasoning bring tons of flavor to this meal.
- This dish is super healthy and flavorful but still feels indulgent.
- To jazz up this creamy cajun salmon pasta, you can finish it off with a variety of fresh or savory toppings such as grated parmesan cheese, minced chives, or chopped green onion.
- Summertime calls for light, fresh flavors. Cajun salmon alfredo is an tasty choice for dinner on a summer evening.
- If you are fan of tuna casserole, this is the dish for you. The combination of flaked fish chunks with noodles definitely gives a (elevated) tuna casserole vibe.
Key ingredients
- Salmon: Fresh salmon is your protein of choice. I discuss why I prefer wild caught salmon here. In short, wild-caught salmon possesses higher content of minerals such as iron and calcium.
- Penne: Any type of pasta shape will do. I prefer penne because delicious sauce gets trapped in the tube... but use whatever you have: rotini, rigatoni, even elbow noodles! Whole wheat pasta has more fiber and more protein.
- Cajun seasoning: Cajun seasoning is a bold spice blend that originated in the south, specifically Louisiana. The spicy flavor comes from a combination of granulated garlic, cayenne powder, paprika, granulated onion powder, salt, and a combination of ground peppers: both black pepper and white pepper. Cajun seasoning also incorporates dried herbs such as dried oregano, basil, and thyme.
- Fresh vegetables: Chopped red bell pepper and celery add a crunchy texture to this dish. Chopped parsley adds an overall freshness which really enhances the flavor profile. Although I have omitted onions in this recipe, you can also include a diced white onion or purple onion if you prefer.
Complete list of ingredients and amounts is located on the recipe card below.
Health benefits of salmon in pregnancy
- Salmon is an excellent source of healthy fats and protein. Adequate protein is essential for a successful pregnancy.
- It is recommended that pregnant woman consume 8 to 12 ounces of seafood every week. Choose seafood that is high in healthy fats but low in mercury.
- Salmon fish is a superfood because it contains high levels of omega-3 fatty acids. Omega-3 fatty acids are crucial for the development of baby's brain and eyes. Studies have shown that many pregnant American women do not eat enough fish and thus do not get enough omega-3 fatty acids.
- Consumption of fish during pregnancy is associated with a possible favorable increase in fetal growth rate.
How to make cajun salmon pasta alfredo
Step 1:
First, place salmon fillets, skin side down, into a large pan over medium heat. Season fillets with 1 teaspoon each of of kosher salt and black pepper.
Step 2:
Add a half cup of water to the skillet and cover the pan. Allow the salmon to steam for 5-6 minutes.
Step 3:
While the salmon is cooking, scrub and rinse the vegetables thoroughly and then dice into small pieces. Cut the lemon in half.
Step 4:
Once salmon is opaque and fully cooked through, use a spatula to extract the salmon from the skillet and place it on a plate. Set aside.
Step 5:
To the same pan over medium heat, add 1 tablespoon of olive oil. Then, add the chopped celery and bell pepper. Use a wooden spoon to stir veggies for 3 minutes, until tender. Then, add in the garlic powder, cajun spice, and one teaspoon each of kosher salt and black pepper. Continue to stir until the vegetables are coated with spices.
Step 6:
Gently pour in the chicken broth, chopped tomatoes, and light cream and stir gently to disperse. Turn heat to high and allow to come to a boil.
Step 7:
Once the liquid is bubbling, add in the pasta. Stir until well combined. Use your wooden spoon to pat down the pasta, ensuring that each noodle is submerged in liquid. Allow to come back to a boil.
Step 8:
While the pasta is cooking, use two forks to shred the cooled salmon fillets into bite-sized chunks.
Step 9:
Once the contents of the skillet have returned to a boil, stir well, and reduce heat to medium. Add in the shredded salmon pieces and the chopped parsley. Then, squeeze the juice of one lemon on top.
Step 10:
Continue to stir for 15 minutes as the sauce thickens, and until most of the liquid is absorbed. The pasta will be al dente in texture.
How to prepare the salmon
For optimal freshness, choose salmon that is bright orange/pink in color. Typically, farm-raised salmon is a paler pink in color whereas wild salmon has a darker saturated orange color. The fillet should appear moist and not at all dry.
Rather than frying or sauteing the salmon, we simply steam it in some water in a covered skillet. There is no need to waste cooking oil because we are eventually removing and discarding the skin anyway.
The salmon is fully cooked when it is opaque in color. An internal temperature of 145°F for cooked fish is the FDA recommendation.
Expert tips
- Because this is a one-pot dish, it's important to choose the right pan. It should be large enough to hold one pound of pasta and fish. This amazing enameled cast iron pan is suitable for cooking this recipe as well as a variety of other dishes. It is definitely worth the investment.
Serving suggestions
- Be sure to top cajun salmon pasta alfredo with freshly ground black pepper and grated parmesan cheese just before serving.
- A sprinkle of red pepper flakes would add additional spicy heat.
- Serve this cajun salmon pasta with a crispy side salad, such as carrot and cucumber salad.
- A sliced baguette or any kind of toasted bread would be great for dipping in the excess sauce.
Recipe variations & substitutions
Pasta: For an extra boost of protein, try chickpea or lentil pasta. Often, these types of legume plant-based pastas are also gluten free.
Dairy-Free: If you are avoiding dairy, then you can certainly omit the cream. It is totally optional. It would also be fine to swap out the cream with a plant-based milk such as almond milk or rice milk.
Salmon: You can certainly use canned salmon in place of the fresh salmon. Replace the one pound of salmon with the drained salmon from (2) 8-ounce cans.
How to make ahead
If you need to make this pasta in advance, or if you have leftovers, store in the fridge in an airtight container for up to two days. Reheat your portion in a skillet over medium heat, adding water as necessary to thin out the sauce. You can also reheat individual portions using a microwave-safe dish.
Frequently asked questions
Fresh herbs such as chopped basil, chopped parsley, minced chives or thinly sliced green onion are perfect additions.
Although both contain ground pepper, cayenne is hotter because it is pure spice whereas cajun is a blend. Cajun seasoning is spicy as it does contain some cayenne pepper, but it also contains salt, garlic, and granulated onion.
Related pregnancy seafood recipes
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Cajun Salmon Pasta Alfredo (One Pan)
Author:Ingredients
- 1 lb fresh boneless salmon fillet (thawed)
- 1 lb penne pasta noodles
- 1 red bell pepper
- 1 lemon
- 4 celery ribs (about 126g)
- 12 oz diced tomatoes
- 4 1/2 cups chicken broth
- 1/2 cup water
- 2 tbsp light cream or milk of choice
- 2 tbsp garlic powder
- 2 tbsp cajun seasoning
- 2 tsp salt, more to taste, if needed
- 2 tsp freshly ground black pepper, more to taste, if needed
Instructions
- First, place salmon fillets, skin side down, into a large skillet over medium heat. Season fillets with 1 teaspoon each of of kosher salt and black pepper.
- Add 1/2 cup of water to the skillet and cover skillet. Allow the salmon to steam for 5-6 minutes.
- While the salmon is cooking, scrub and rinse the vegetables thoroughly and dice into small pieces. Cut the lemon in half.
- Once salmon is opaque and fully cooked through, use a spatula to extract the salmon from the skillet and place it on a plate. Set aside.
- To the same skillet over medium heat, add 1 tablespoon of olive oil.
- Add the chopped celery and bell pepper. Use a wooden spoon to stir veggies for 3 minutes, until tender.
- Add in the garlic powder, cajun spice, 1 teaspoon salt, and 1 teaspoon black pepper and stir until the vegetables are coated.
- Gently pour in the chicken broth, chopped tomatoes, and cream. Stir gently to disperse. Turn heat to high and allow to come to a boil.
- Once the liquid is bubbling, add in the pasta. Stir until well combined. Use your wooden spoon to pat down the pasta, ensuring that each noodle is submerged in liquid. Allow to come back to a boil.
- While the pasta is cooking, use two forks to shred the cooled salmon fillets into bite-sized pieces.
- Once the contents of the skillet have returned to a boil, stir well, and reduce heat to medium. Add in the shredded salmon and chopped parsley.
- Squeeze the juice of one lemon on top.
- Continue to stir for 15 minutes until most of the liquid is absorbed and the pasta is al dente in texture.
- Serve immediately, while hot. Top with additional parsley or grated cheese.
Video
Notes
- The salmon is fully cooked when it is opaque in color. An internal temperature of 145°F for cooked fish is the FDA recommendation.
- Be sure to top cajun salmon pasta alfredo with freshly ground black pepper and grated parmesan cheese just before serving.
- A sprinkle of red pepper flakes would add additional spicy heat.
- Serve this cajun salmon pasta with a crispy side salad.
- A sliced baguette or any kind of toasted bread would be great for dipping in the excess sauce.
- Because this is a one-pot dish, it's important to choose the right cooking vessel. It should be large enough to hold one pound of pasta and fish.
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