Ingredients for Buckley's Cajun Salmon Pasta
- 1 cup heavy whipping cream
- 1/4 cup chopped fresh basil
- fresh parsley (for garnish)
- 2 cloves minced garlic
- 1 tablespoon lemon juice
- 1/2 cup grated cheese blend (e.g., Parmesan, Romano)
- shredded Parmesan cheese (for garnish)
- 2 tablespoons butter
- Cajun spices (to taste)
- salt (to taste)
- pinch of white pepper
- 1 pound linguine
- 2 (6-ounce) salmon fillets
- garlic toast (for serving)
- lemon wedge (for serving)
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How to Make Buckley's Cajun Salmon Pasta
- **Cream Sauce:**
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Sauté 2 cloves of minced garlic until light brown (about 1 minute).
- Pour in 1 cup of heavy cream and stir in 1/4 cup chopped fresh basil, 1 tablespoon lemon juice, 1/2 cup of grated cheese blend (e.g., Parmesan, Romano), and a pinch of white pepper.
- Bring to a boil, stirring frequently. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Season with salt to taste.
- **Cajun Salmon:**
- Preheat oven to 375°F (190°C).
- Season 2 (6-ounce) salmon filets generously with Cajun spice (adjust amount to your preferred spice level).
- Bake for 8-15 minutes, or until cooked through. Cooking time depends on the thickness of the fillets and desired doneness.
- **Pasta & Assembly:**
- Cook 1 pound of pasta according to package directions.
- Toss the cooked pasta with the cream sauce.
- Divide the pasta into two servings (8 ounces each).
- Top each serving with a salmon filet.
- Garnish with fresh parsley and shredded Parmesan cheese.
- Serve with a slice of garlic toast and a lemon wedge for an extra touch of flavor.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
26g
Fat
175g
Carbs
58g
