Blackened Salmon Pasta with Tomato Cream Sauce
A fresh, flavorful pasta dish made with blackened salmon, tomato cream sauce, and fresh herbs. Serve this pasta with crusty bread for the perfect weeknight meal!
Servings: 4 servings
Calories: 436kcal
Ingredients
Blackening Seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ - 1 teaspoon cayenne pepper depending on spice preference
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
Salmon and Pasta
- 1 pound (16 ounces) dried linguine pasta
- 1 pound fresh Atlantic salmon skin removed
- 2 tablespoons extra-virgin olive oil divided
- 1 tablespoon unsalted butter
- 1 small yellow onion chopped
- 1 10-ounce package cherry tomatoes
- 3 cloves garlic minced
- 1 15-ounce can crushed tomatoes
- 1 tablespoon balsamic vinegar
- 1 tablespoon granulated sugar
- salt and cracked black pepper to taste
- ¼ cup heavy cream
- ¼ cup bresh basil leaves chopped, plus more for garnish
- ½ cup grated parmesan
Instructions
- To a small bowl, add the paprika, onion powder, garlic powder, salt, black pepper, cayenne pepper, oregano, and thyme and stir together with a fork until combined. Set the blackening seasoning aside.
- Cook the linguine in salted water according to package instructions until al dente. Drain the pasta, reserving about a cup of pasta water, run cold water over it to stop the cooking process, and set the pasta aside.
- In a Dutch oven or large, deep skillet, heat one tablespoon of olive oil over medium-high heat. Add the onions and cherry tomatoes and cook for 3-5 minutes, until the onions soften and the tomatoes begin to burst. Add the garlic and cook for another minute until fragrant.
- Pour the crushed tomatoes into the pan and stir to combine. Lower the heat to medium and add the balsamic vinegar, sugar, and the other half of the blackening seasoning to the tomato sauce. Cook the sauce, stirring occasionally, for about 15-20 minutes to allow the flavors to come together. Add some of the pasta water if needed to thin the sauce. Taste the sauce and add more salt and pepper to taste if needed.
- Meanwhile, preheat your oven to 400°F. Melt the butter over medium-high heat in a cast-iron skillet or heavy-bottom oven-proof skillet. Coat both sides of the salmon with one tablespoon of olive oil and the other half of the blackening seasoning, rubbing it into the fish with your hands.
- Transfer the salmon to the skillet and cook for 2-3 minutes on each side until a dark, charred crust forms on the outside. Carefully transfer the skillet to the preheated oven and cook the fish for an additional 5 minutes until cooked through. Set the salmon aside.
- Stir the heavy cream into the tomato sauce and cook the sauce for another 2-3 minutes. Remove the sauce from the heat and stir in the cooked pasta, chopped basil, and grated parmesan. Do not add all of the pasta at once as you may not need all of it, depending on the consistency of your sauce. I ended up with about a cup of pasta leftover. Add more pasta water if needed to reach desired consistency.
- Stir in the chopped basil and grated parmesan. Transfer the pasta to a serving dish and topped with pieces of flaked blackened salmon. You can tear large chunks of salmon with your hands and place them on top of the pasta. Garnish with additional fresh basil if desired. Enjoy!
Notes
- Use a cast-iron skillet to get the best crust on the blackened salmon.
- Leftover blackened salmon pasta can be stored in the refrigerator in an airtight container for up to 3 days.
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 28.9g | Protein: 34.3g | Fat: 20.6g | Saturated Fat: 8.1g | Cholesterol: 95mg | Sodium: 982mg | Potassium: 698mg | Fiber: 5.7g | Sugar: 12.8g | Calcium: 276mg | Iron: 3mg