Date Night Blackened Salmon Pasta Recipes

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CAJUN BLACKENED SALMON RECIPE BY TASTY



Cajun Blackened Salmon Recipe by Tasty image

Here's what you need: olive oil, salmon fillets, paprika, dried oregano, dried thyme, cayenne pepper, brown sugar, salt, pepper, avocados, mango, red onion, red chili, fresh parsley, salt, pepper, olive oil, lime juice

Provided by Chloe Olivia Morgan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

1 tablespoon olive oil
4 salmon fillets
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon pepper
2 avocados, diced
1 mango, diced
1 red onion, finely diced
1 red chili, finely diced
¾ cup fresh parsley
salt, to taste
pepper, to taste
2 tablespoons olive oil
2 tablespoons lime juice

Steps:

  • In a small bowl, combine all the Cajun spice rub ingredients and stir.
  • Place the salmon fillets on a cutting board and rub the olive oil over all sides of the salmon fillets.
  • Sprinkle the spice rub over the salmon, using your hands to ensure all sides are covered.
  • Cook on a BBQ over a medium to high heat for 2 minutes per side. The outside should start to blacken and crisp, leaving the salmon juicy inside.
  • Once the salmon is cooked set aside.
  • In a large bowl, add all of the salsa ingredients and stir well.
  • Serve the salmon with an extra sprinkling of parsley alongside the salsa.
  • Enjoy!

Nutrition Facts : Calories 566 calories, Carbohydrate 28 grams, Fat 38 grams, Fiber 9 grams, Protein 28 grams, Sugar 15 grams

BLACKENED SALMON PASTA



Blackened Salmon Pasta image

Blackened salmon served on top of a creamy pasta with a kick of Cajun seasoning.

Provided by fabeveryday

Time 55m

Yield 6

Number Of Ingredients 29

6 (4 ounce) skin-on salmon fillets
2 tablespoons unsalted butter, melted
1 ½ tablespoons ground paprika
1 teaspoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon sea salt
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon ground white pepper
¼ teaspoon dried basil
¼ teaspoon dried thyme
1 (16 ounce) package linguine pasta
1 tablespoon olive oil, or as needed
8 tablespoons unsalted butter, divided
1 (8 ounce) package baby bella mushrooms, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
½ cup finely chopped onion
2 cloves garlic, minced
2 cups half-and-half
1 teaspoon Cajun seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¾ cup grated Parmesan cheese
1 cup cherry or grape tomatoes, halved
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Set salmon fillets on a plate with flesh-sides up; brush the tops with melted butter.
  • Combine paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme for seasoning in a small bowl. Sprinkle seasoning evenly over top of the salmon fillets, then lightly press the spices down onto the fish.
  • Heat a cast iron skillet over medium heat. When the pan is hot, place salmon, flesh-side down, into the skillet. Cook for 2 to 3 minutes, then carefully flip. Continue to cook until salmon flakes easily with a fork, 5 to 6 more minutes. Remove to a plate and keep warm.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Toss with olive oil to keep it from sticking together.
  • Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add mushrooms, bell peppers, onion, and garlic; saute until vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the linguine.
  • Drain the excess liquid from the saucepan. Add remaining 6 tablespoons butter to the pan and reduce heat to medium. Stir in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
  • Pour sauce over the linguine and vegetable mixture. Add tomatoes and toss to combine.
  • Serve pasta in bowls topped with blackened salmon, removing the skin, if desired. Garnish with parsley.

Nutrition Facts : Calories 769.6 calories, Carbohydrate 67 g, Cholesterol 138.3 mg, Fat 39.6 g, Fiber 5.1 g, Protein 39.2 g, SaturatedFat 21.4 g, Sodium 816.1 mg, Sugar 6.5 g

DATE NIGHT BLACKENED SALMON PASTA



Date Night Blackened Salmon Pasta image

Prepare to wow your special someone or dinner guest with this recipe that with minimal preparation can be cooked in under 30 minutes.

Provided by thedailygourmet

Time 30m

Yield 2

Number Of Ingredients 17

nonstick cooking spray
1 teaspoon sweet paprika
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon granulated onion
½ teaspoon granulated garlic
¼ teaspoon black pepper
¼ teaspoon seafood seasoning (such as Old Bay®)
2 (6 ounce) salmon fillets
1 (8 ounce) package spaghetti
2 tablespoons olive oil
1 clove garlic, minced
½ cup panko bread crumbs
2 cups baby spinach
2 tablespoons butter
1 pinch red pepper flakes
2 tablespoons freshly grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and spray foil with nonstick spray.
  • Combine paprika, cumin, salt, onion, garlic, pepper, and seafood seasoning in a small bowl; mix to combine. Set aside 1 teaspoon seasoning for the pasta sauce.
  • Rub remaining seasoning over salmon fillets and set on the prepared baking sheet.
  • Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Heat olive oil in a skillet over medium heat until shimmering. Add garlic and saute until golden, about 30 seconds. Add panko and reserved 1 teaspoon of seasoning. Cook and stir, being careful not to burn, until panko are lightly toasted, about 30 seconds. Remove from the heat and transfer panko to a small bowl.
  • Place spinach in a colander and set in the sink. Drain the spaghetti over the spinach; the hot water should instantly wilt the spinach. Transfer drained pasta and spinach to the skillet. Add butter and red pepper flakes and toss to coat.
  • Distribute noodles evenly between 2 bowls, and top each with a salmon fillet, panko, and Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 987.5 calories, Carbohydrate 106.6 g, Cholesterol 127.9 mg, Fat 40.3 g, Fiber 5.2 g, Protein 54.4 g, SaturatedFat 12.3 g, Sodium 1046.7 mg, Sugar 3.5 g

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