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Creamy Blackened Salmon Pasta

(Serves 2)

Creamy and zesty… what more could you ask fort? This recipe combines the bold, zesty flavors of blackened salmon with the sumptuous creaminess of pasta to create a dish that’s a true symphony for your taste buds. Let’s get to cooking!

You Will Need

4 ounces pasta of choice, cooked
2 filets fresh salmon (about ½ a pound)
½ tablespoon olive oil
1 tablespoon butter
1 teaspoon dijon mustard
3 cloves of garlic, minced
½ cup green pepper, sliced
½ cup onion, sliced
¾ cup heavy whipping cream
2 tablespoons Riega Blackened Chicken Bowl Seasoning, divided
Salt and pepper to season
Grated parmesan for topping (optional)
Chopped parsley for garnish (optional) 

  1. Rub salmon filets with Dijon mustard, then season with 1 tablespoon of Riega Blackening seasoning. 
  2. In a large skillet, add the olive oil. Cook the salmon over medium-high heat for 3 minutes on each side (until crispy crust is formed until preferred doneness reached). Remove from the skillet and set aside.
  3. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic, green pepper, and onion. Sauté until tender, stirring constantly. 
  4. Add the heavy whipping cream and stir in 1 tablespoon of Riega Blackening seasoning. Reduce heat to low, and let the sauce thicken. Season with salt and pepper if needed. 
  5. Once the sauce has thickened, add the cooked pasta and stir until combined. 
  6. Top with blackened salmon, garnish with parmesan and parsley. Enjoy!