If need be, remove the skin from the salmon and cut it into two equal portions. Use a paper towel to pat the salmon dry on both sides.
11 ounces salmon
Use about 2 teaspoons of your Cajun seasoning to season both sides of the salmon filets.
2 tablespoons Cajun seasoning
Add olive oil to a large saucepan or shallow pot and bring up the temperature of the oil over medium heat. Once the oil is hot, carefully drop in your seasoned salmon filets.
2 tablespoons olive oil
Fry salmon for 4-5 minutes on each side, or until the center of the thickest part of the salmon reaches 125°F. Remove the salmon from the pan and set it aside.
Add your minced garlic to the same hot pan you cooked your salmon in. Let it fry in the leftover oil for about 2 minutes until fragrant.
4 cloves fresh garlic, minced
Add your diced tomatoes (and any liquid they are submerged in in the can) and veggie broth. Snap your Fettuccine in half and add it to the pan with the rest of your Cajun seasoning.
14.5 ounces canned diced tomatoes, 2 cups vegetable broth, 16 ounces fettuccine (or linguini)
Make sure your pasta is submerged in the liquid, and cover and cook for 10 minutes over medium heat, stirring occasionally to make sure the pasta noodles do not stick together or burn on the bottom of the pan.
After 10 minutes, remove the cover and turn your stove down to low heat. Add the fresh spinach and cream, stir, and cook on low until spinach wilts and you have a thick and creamy consistency.
2 cups fresh baby spinach, 2 cups light cream, half and half, or coconut cream
Remove from heat, add the Parmesan cheese, and stir to combine. Serve the Cajun salmon atop the creamy pasta and enjoy!
¼ cup grated Parmesan cheese