Cajun Salmon Pasta

In a small bowl mix together all Cajun seasonings and set aside.

Prep your salmon by rinsing and patting dry. Cut into 4, 4 oz. filets if not already. You should have 6, 5 oz. filets.

Line a baking sheet with foil and drizzle with 1/2 Tbsp. olive oil. Set the salmon filets skin side down.

Top salmon filets with 1 Tbsp. olive oil and evenly coat with 2 Tbsp. Cajun seasoning. Using your hand be sure to coat all areas of the salmon with the seasoning.

Place in the oven at 450 degrees Fahrenheit for 12-14 minutes until they are fully cooked and flake easily with a fork. You can also use a meat thermometer and check for doneness. Salmon should read 145 degrees Fahrenheit when fully cooked. Remove the skin (optional) prior to serving once it has been cooked. It should stick to the foil and peel right off.

While the salmon bakes cook 10 oz. (uncooked) fettuccine is a pot according to the directions.

While the salmon and noodles cook, prep your creamy cajun sauce. Heat a large pan over medium and add in 2 Tbsp. of butter. Once the butter has melted add garlic and simmer until you begin to smell the garlic. Add 2 Tbsp. flour and stir until you have a thick paste, or roux.

Slowly add the half and half a little as a time to the roux and whisk until the flour is no longer chunky and the sauce begins to thicken. This takes approximately 5 minutes. Remove from the heat.

Add 1 Tbsp. Cajun seasoning to the sauce and stir together well. Sprinkle 1/4 cup of cheese in the sauce and mix together well.

Add the cooked and drained noodles to the sauce and mix together to evenly coat.

Top with chopped parsley and salmon filets.