Cajun Salmon Pasta

Ingredients

• 500g dried pasta of choice, cooked as package instructions
• 4 x 200g salmon steaks
• 1 tbsp olive oil
• Juice of one lemon
• 1 cup/250 g Cajun seasoning
• 2 tbsp rapeseed (canola) oil
• 2 tbsp butter
• 3 tbsp minced garlic
• 1 medium sized red bell pepper chopped
• 2 cups/ 500g fresh spinach
• 250 ml chicken stock
• 1 1/2 cups/ 350 ml double/heavy cream
• 1/2 cup/125 g parmasan cheese
• 3 tbsp fresh parsley
• 1 tbsp dried chilli flakes

Steps

1. Cook your pasta as the instructions on the packaging. Strain and set aside.
2. Rub one tablespoon of oilive oil and the lemon juice into the salmon steaks. Then rub the Cajun seasoning all over them. Set aside.
3. Place a pan over a medium-high heat and add two tablespoons rapeseed (canola) oil. Fry the salmon steaks for about 4 minutes per side. If you like your salmon pink on the interior, watch it closely as it cooks and transfer to a plate when cooked to your preferred doneness. Keep warm under a piece of foil.
4. Make the sauce. Melt the butter in a saucepan. Add the chopped garlic and chopped bell pepper and fry for about 3 minutes or until tender. Be careful not to burn the garlic.
5. Next add the spinach and toss it around in the pan for a minute or so before adding the chicken stock. bring to the boil and then reduce the heat and simmer for about 5 minutes.
6. Stir in the cream and Parmesan cheese and whisk it smooth. Then stir the pasta and when hot, season with salt and pepper to taste.
7. Divide the pasta and sauce between four serving plates. Top each with a salmon steak.
8. Garnish with the parley and chilli flakes to serve.