Ingredients
Scale
- 12 oz spaghetti
- 1 lb salmon fillets, skin removed and cut into chunks
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning (plus extra to taste)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Season salmon chunks with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Sear salmon for 2–3 minutes per side until golden and cooked through. Transfer to a plate.
- Reduce heat to medium. Add minced garlic to the skillet and cook 1 minute until fragrant.
- Stir in heavy cream and chicken broth; bring to a gentle simmer.
- Add Parmesan cheese, lemon juice, and lemon zest, stirring until sauce thickens slightly. Stir in crushed red pepper flakes if desired.
- Return salmon to the skillet and gently toss to coat in the sauce.
- Add cooked spaghetti, tossing to coat. Use reserved pasta water if needed to loosen the sauce.
- Adjust seasoning with extra Cajun spice, salt, and pepper to taste. Garnish with parsley and serve.
Notes
- Use freshly grated Parmesan for the best creamy texture.
- Adjust Cajun spice and red pepper flakes to control the heat level.
- Any long pasta can be used in place of spaghetti.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinners
- Method: Stovetop
- Cuisine: American