Cook the pasta al dente according to the instructions on the box. Strain and set aside.
16 ounces short pasta
Meanwhile, get oil hot in a large saucepan over medium heat.
2 tablespoons olive oil
Pat dry your salmon with paper towels (use these bamboo paper towels for a more sustainable option!). 2 portions salmon
Use tongs or two forks to lift the salmon into the blackening seasoning, rubbing it in the seasoning on both sides to coat it in a thin layer.
2 tablespoons blackening seasoning
Carefully lower the coated salmon into the hot oil, cover, and cook for about 5 minutes on each side, until the spices cook to form a crispy coating, dark brown or black in color. The internal temperature of the salmon should reach 125°F. Then, remove the salmon and set aside.
Add the minced garlic, diced tomatoes and green onions, and sliced mushrooms and cook until liquid releases from the mushrooms, about 5 minutes.
3 cloves garlic, 8 ounces white or baby bella mushrooms, 14.5 ounces diced tomatoes, 2 bulbs green onion
Turn heat all the way down to low. Add the cooked pasta, conserved blackening seasoning and Half & half and stir to coat. Simmer for about 2 minutes to thicken before adding the Parmesan.
1 ½ cups half and half, ¼ cup grated Parmesan
Serve hot with the blackened salmon.