Cajun salmon with pasta

Cajun salmon 

Ingredients

• 2 tbsp butter 
• 2 - 3 pieces of salmon skin on
• 1 tablespoon Cajun seasoning
• 1/2 tsp black pepper 
• 1/4 teaspoon of salt 
• 1 teaspoon garlic powder 
• 1/4 cup of oil for frying I use vegetable oil
• 2 tablespoons of parsley flakes 
• 1 tablespoon paprika 

• Instructions

  • In a small bowl, add together Cajun seasonings , garlic, salt and pepper. Paprika 
  • Place salmon fillets on a plate and add seasoning mix . Gently move fillets around to make sure they are all coated with the seasoning.
  • Preheat large non-stick skillet on low - medium heat and add oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving the skin side up and enough space in between them. Cover with a lid and cook for 5 minutes.
  • Remove the lid, and flip over. Repeat: cover, cook for 5 minutes, remove the lid and cook for another minute. If your skillet is not large enough, I recommend cooking in two batches. If you over crowd the skillet, cooking time increases by a few minutes for each step.
  • Serve hot garnished with parsley flakes , alongside pasta which is - my favorite.

 Creamy penne pasta 

Ingredients

• 8 ounces uncooked penne
• 2 tablespoons butter
• 1/2 tablespoon flour
• 3 cloves garlic minced
• 1/4 cup chicken/veg broth
• 1/4 teaspoon lemon juice
• 1 cup heavy/whipping cream
• 1/4 teaspoon Italian seasoning
• 1/3 cup freshly grated parmesan cheese
• Salt & pepper to taste
• Chopped parsley optional, to taste
• 1 teaspoon paprika (optional) it doesn’t change the flavor, just the color . I do this only when I’m making salmon.  I don’t do this with chicken Alfredo. I might, I like to switch it up a bit 🥰

Instructions

• Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  
• When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for about 1 minute, stirring fairly often.
  
• Add in the garlic, followed by the broth and lemon juice. Let it bubble until it's reduced by half (about 30 sec - 1 minute).
  
• Whisk in the cream so the flour dissolves completely, then stir in the Italian seasoning
• .Cook it for a few minutes until the sauce has thickened up to your liking.
  
• Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed and add paprika-if you wish (I am generous with both).
  
• Add the drained pasta to the skillet and toss until coated (I like to add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Garnish with more parmesan and a bit of chopped parsley if you like. Serve immediately.