Ingredients

The following ingredients have 4 Servings
  • 4 ounces uncooked pasta
  • 1/2 pound fresh salmon
  • Flour (for dredging)
  • 1/2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon Dijon mustard
  • 2 tablespoons sun-dried tomatoes
  • 3 cloves garlic (minced)
  • 3/4 cup heavy/whipping cream
  • 1 teaspoon fresh lemon juice
  • 1/2 tablespoon Cajun seasoning
  • Fresh basil, torn (to taste (optional))
  • Freshly grated parmesan cheese (to taste (optional))
  • Salt & pepper (to taste)

Instruction

  • Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions. When the pasta is about 10 minutes away from being done, start the sauce.
  • Lightly season the salmon with salt & pepper and then coat it in flour.
  • Add the oil and butter to a skillet over medium-high heat. Cook the salmon for 2 minutes/side. 
  • Take the fish out of the pan and set it aside. Reduce the stove's heat to medium.
  • Add the sun-dried tomatoes, garlic, and Dijon mustard to the pan. Cook for 30 seconds, stirring constantly. 
  • Add the cream, lemon juice, and Cajun seasoning to the pan. Stir until the sauce is smooth.
  • Add the salmon back into the pan and break it up using your spoon. Let it cook for a few more minutes until it's cooked through and the sauce has thickened up a bit. Add some fresh basil in the last minute or two of cooking if using. 
  • Drain the pasta and toss it with the sauce. Serve with freshly grated parmesan if desired.