Blackened Salmon Pasta

1. Set salmon fillets on a plate with flesh-sides up; brush the tops with melted butter.

2. Combine paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme for seasoning in a small bowl. Sprinkle seasoning evenly over top of the salmon fillets, then lightly press the spices down onto the fish.

3. Heat a cast iron skillet over medium heat. When the pan is hot, place salmon, flesh-side down, into the skillet. Cook for 2 to 3 minutes, then carefully flip. Continue to cook until salmon flakes easily with a fork, 5 to 6 more minutes. Remove to a plate and keep warm.

4. Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Toss with olive oil to keep it from sticking together.

5. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add mushrooms, bell peppers, onion, and garlic; saute until vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the linguine.

6. Drain the excess liquid from the saucepan. Add remaining 6 tablespoons butter to the pan and reduce heat to medium. Stir in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.

7. Pour sauce over the linguine and vegetable mixture. Add tomatoes and toss to combine.

8. Serve pasta in bowls topped with blackened salmon, removing the skin, if desired. Garnish with parsley.

Cook's Note:

You can substitute chicken for the salmon if you prefer.