Ready in 30 minutes
A nice salmon pasta dish that is not to spicy but can be adjusted to suit your own taste.
Cook pasta as per package directions.
Meanwhile, add 2-3 tsp olive oil to a medium sized skillet.
Warm over medium heat. Add onions - stir fry until they no longer have a bite.
Add bell pepper and garlic - stir fry until veggies are cooked but not limp.
Add 1 tsp. oil to the skillet and heat on med. hi
Pour cajun seasoning over salmon filets then drop them in the hot skillet - they should smoke.
If the outside is browning too rapidly, lower the heat to medium to give the inside time to cook.
When the filets are blackend on one side, pour seasoning on the face-up side and flip them over.
Once pasta is cooked and drained, immediately add about 1/2 tbsp olive oil and stir - do non let pasta cool.
Heat the 1/4 cup milk to scalding and pour only as much into pasta as can be absorbed.
At the same time, stir in 1 tsp of cajun seasoning.
When salmon filets are blackened on both sides, remove from heat.
Quickly spoon paster onto two serving plates, top with stir fried veggies.
With a wooden spatula, break the salmon filets into bite-size chunks and spoon the chunks over top of the pasta. Generously sprinkle parmesan cheese over pasta and garnish with cherry tomatoes (sliced in half) and fresh parsley.
Serve with toasted garlic bread and a side salad.
We enjoyed this one, I doubled the garlic in the original recipe and cut back on the olive oil some. I will make this one again.