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Heat a large skillet on medium heat and add olive oil and 1 tb butter. Coat the salmon with 1 tb Cajun seasoning and cook for 3-4 minutes on each side until cooked through. Set aside. In the same pan, add 1 tb butter and onions. Saute for a few minutes then add garlic and sauté for 1 minute. Add in heavy cream and chicken broth.
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Cook The Salmon And Shrimp: In a large skillet over medium-high heat, add 1 tablespoon of avocado oil. Cook the salmon for about 2 minutes on each side until it gets a nice sear. Take it out of the skillet. Then, add another tablespoon of oil and cook the shrimp on each side for 60-90 seconds.
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Heat a large saucepan over medium-high heat. SEAR: Brush 1 tablespoon of olive oil on salmon. Sear salmon for about 3-5 minutes on each side depending on the thickness, until it forms a blackened crust, and is about 2/3s of the way cooked (medium to medium rare). Remove salmon and set aside.
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Reserve ½ cup pasta water then drain and set aside. Working in two batches, melt 1 tablespoon butter with 1 tablespoon olive oil over medium high heat in a large heavy bottom skillet. Add shrimp and spread into an even layer. Cook 3-4 minutes, just until shrimp are opaque and cooked through, flipping half way through.
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Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm. In the same skillet, melt 2 Tbsp butter with the minced.
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Add olive oil to a large skillet over medium high heat. Add garlic and onions to sauté until fragrant and softened. Add the cubed salmon and shrimp to the skillet. Allow to cook for 5-6 minutes. Stir in mushrooms and peppers. Lower the heat to medium and pour in white cooking wine and allow to simmer for 3-5 minutes.
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Cook the salmon for 2 minutes/side. Take the fish out of the pan and set it aside. Reduce the stove's heat to medium. Add the sun-dried tomatoes, garlic, and Dijon mustard to the pan. Cook for 30 seconds, stirring constantly. Add the cream, lemon juice, and Cajun seasoning to the pan. Stir until the sauce is smooth.
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Season and sear the salmon filets: First, cover the salmon filets in olive oil. Add the Cajun seasoning and rub it in. Then sear the salmon filets in a pan over medium heat until they are cooked through, usually 4-5 minutes per side. Flake the salmon, toss it very quickly, then remove and set aside.
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Add cream, stock, lemon juice, salt, pepper and remaining 1-1/2 teaspoons Cajun seasoning. Heat to boiling over medium heat, then reduce heat to medium-low and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reserve 1/4 cup pasta cooking water, then drain pasta.
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Preheat the oven to 425°F. Line a baking sheet with parchment paper. Drizzle the salmon with 1 tablespoon of olive oil, and the juice of half a lemon. Season the salmon with 1-2 teaspoons of kosher salt (to taste) and 1-2 tablespoons of cajun seasoning (to taste).
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Reserve ½ cup pasta water. Cook the protein: While the pasta is boiling, heat olive oil in a large pan over medium-high heat. Add the sliced sausage and cook for 1-2 minutes or until browned. Season the shrimp with cajun seasoning. Add to the pan and cook for 2-3 minutes (be careful not to overcook shrimp).
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Step 3: Bake the salmon in the preheated oven for 16-20 minutes (depending on the thickness of the filets), until cooked through to 145°. Set aside. Step 4: While the salmon bakes, make the pasta sauce. Heat the remaining 1 tablespoon of avocado oil on medium heat. Add the garlic and saute for about 1 minute.
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Cajun Salmon and Shrimp Pasta. Who said I can't call this Cajun?! Don't forget to like, comment and subscribe. Turn on your post notifications and share to A.
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Gently flip and cook for an additional 3-4 minutes, until salmon is flaky. Move to a plate and set aside. Add remaining Tbsp oil to the skillet. When hot, add onions and red pepper. Cook for about 4 minutes until veggies are softening. Add garlic, remaining 1 Tbsp cajun seasoning, and salt and cook for another minute.
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Add honey and whisk to combine (mixture should be bubbly). Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned. Transfer salmon to a platter and cover to keep warm. 3. Add remaining butter to the pan over medium-high heat.
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Melt butter and a tablespoon of olive oil in a large skillet over medium high heat. Get the pan nice and hot and add seasoned salmon filets onto the pan, skin side down. Cook for 4-5 minutes, then turn over and continue to cook for 4-6 minutes, until salmon is cooked thoroughly. Remove from the pan and set aside.
