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Close up of 2 servings of Blackened Salmon Pasta

Creamy Blackened Salmon Pasta

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This Blackened Salmon Pasta consists of crispy, flavorful salmon atop creamy, well-seasoned pasta accompanied by tasty veggies.
Course Dinner
Cuisine American, Italian
Keyword Blackened Salmon Pasta, Fish Dinner, Pescatarian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 servings

Equipment

Ingredients

Blackening Seasoning

  • 1 tablespoon paprika
  • 2 teaspoons onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme

Blackened Salmon Pasta

  • 16 ounces short pasta like penne
  • 2 portions salmon 1 portion = 3-5 ounces, skinless
  • 2 tablespoons blackening seasoning
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 8 ounces white or baby bella mushrooms sliced
  • 2 bulbs green onion diced
  • 14.5 ounces diced tomatoes 14.5 ounces = 1 can
  • 1 ½ cups half and half
  • ¼ cup grated Parmesan

Instructions

Blackening Seasoning

  • Add the paprika, onion powder, garlic powder, black pepper, salt, cayenne pepper, dried oregano, and dried thyme to a shallow bowl and mix to combine.
    1 tablespoon paprika, 2 teaspoons onion powder, ½ teaspoon garlic powder, ½ teaspoon ground black pepper, ½ teaspoon salt, ½ teaspoon cayenne pepper, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme
  • Remove 1 tablespoon of the blackening seasoning and set aside to add to the pasta later.

Blackened Salmon Pasta

  • 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.

Notes