Blackened Salmon Pasta

Rich, creamy, and oh-so satisfying, this Blackened Salmon Pasta is jam-packed with flavor and made entirely in one pot. A spicy seafood riff on a comfort food classic, it's perfect for a fun and easy weeknight dinner!

INGREDIENTS

BLACKENED SALMON:

• 1 stick unsalted butter
• 4 salmon filets 6-8 oz.
• 2 tablespoons Savory seasoning or Creole seasoning 1 ½ teaspoons per filet
• 1 tablespoon rosemary chopped
• 4 tablespoon olive oil
• 1 shallot diced
• 2 garlic cloves minced
• 1 zest of lemon
• 1 juice of lemon
• 1 cup unsalted chicken stock
• 2 tablespoons capers drained
• ½ cup Italian parsley chopped

ALFREDO:

• 1 lb. angel hair pasta cooked
• 2 cups heavy cream
• 1 stick unsalted butter
• 1/2 cup shredded parmesan plus more for garnish
• 1/4 teaspoon salt
• 1/2 teaspoon white pepper

INSTRUCTIONS

1. Melt 2 tablespoons of butter and lightly and rub over both sides of salmon. Season salmon evenly on both sides with creole seasoning, sprinkle rosemary evenly on all fish.
2. Heat a non-stick skillet over high heat, once skillet is hot place 2 tablespoons of butter in skillet add salmon add salmon skin side down and cook for 2 minutes, flip and cook for 1 minute. Remove and sit to the side. (If you have a small skillet repeat this step and sit salmon to the side.)
3. Reduce heat to medium add shallots to skillet and cook for 1 minute, stir in garlic, lemon zest, lemon juice, chicken stock and capers. Cook for 1-2 minutes until sauce begins to thicken, add salmon back to skillet and baste with sauce. Cut off heat and let rest while you make alfredo.
4. In a sauce pot over medium heat add all ingredients to pot, bring to a boil. Reduce heat to low-medium heat, mixture should coat the back of a spoon. Reheat pasta over medium heat for 1 minute then stir in pasta sauce, coat evenly and serve garnish with parsley, parmesan and enjoy!
5. You can serve this dish over rice, zucchini pasta or a side salad.

ENJOY!!