blackened salmon pasta with parmesan cheese on plate with silver fork.
This one pot blackened salmon pasta is made with seared salmon, tender mushrooms, spinach, fettuccine, and a mouthwatering sun-dried tomato sauce. Make this your next recipe for pasta night!
Why I Love This Recipe
I love pasta night. Pasta is one of those foods I’ll never get sick of because it’s SO versatile. Just think of all the different shapes, sauces, proteins, veggies, and other ingredients that you can combine for endless possibilities.
It’s also the perfect vehicle for nutritious toppings like veggies, proteins and nourishing fats.
This pasta dish packs in baby spinach and cremini mushrooms for a kick of veggies, seared salmon for protein, and the sauce is decadently silky and loaded with flavor from the sun-dried tomatoes and blackened seasoning.
The cream sauce is light and not heavy at all (we use broth to thin it out), making it a perfect dish for all year round.
This pasta makes an impressive meal that comes together in just one pot but yields restaurant quality.
Pasta night here we come!
Ingredients You’ll Need
Notes on Ingredients
fettuccine: I like to use a long pasta shape for this dish like fettuccine, spaghetti or linguine, but any pasta will work.
salmon: I use fresh salmon for this recipe, but frozen could work too. Salmon is a flavorful and versatile fish that pairs well with a variety of veggies, seasonings and sauces.
sliced cremini mushrooms: lend savory umami flavor.
shallot: adds aromatic flavor.
garlic: packs in the flavor.
sun-dried tomatoes: provides a sweet and tart flavor that adds to the taste of the sauce.
white wine: works to deglaze the pan and maximize the overall flavor of the dish. Feel free to omit and double the amount of broth if needed.
heavy cream: for creaminess and contributes to the rich flavor.
chicken broth: you can substitute for vegetable broth to make this recipe pescatarian.
blackened spice seasoning: I like to make my own blackened spice seasoning using smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, brown sugar, salt and pepper.
baby spinach: adds a pop of green color and a nutrition boost
grated parmesan cheese: enhances the flavor of the dish, lending more umami flavor
Nutrition Benefits of Salmon
Salmon gets a lot of praise in the media and as a registered dietitian I can confirm it’s for good reason!
Salmon is a great source of lean protein and it boasts-healthy omega-3 fatty acids. Omega-3 fatty acids are helpful for heart, brain, and cardiovascular health, and are found in high quantities in fatty fish like salmon.
Salmon is also a fantastic source of vitamin D, B-vitamins, selenium, potassium, and antioxidants.
Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)
How to Make Blackened Salmon Pasta
To cook the pasta and the salmon:
1. Cook pasta. Boil 2.5 quarts of salted water in a Dutch oven and cook fettuccine until al dente. Reserve 1/2 cup pasta water. Drain and rinse pasta. Set aside.
2. Prepare blackened seasoning and coat salmon. In a small bowl, whisk together smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne, brown sugar, salt and pepper until combined. Pat salmon dry with a paper towel and then cover it with the spice rub, reserving some for the pasta.
3. Cook salmon. Heat 1 tablespoon of olive oil in dutch oven over medium heat and once hot, place salmon flesh side down and cook for 2-3 minutes. Flip salmon and cook until it flakes easily or until it reaches temperature of 125 degrees F, about another 5-7 minutes (depending on the thickness of the piece of fish).
4. Flake salmon and set aside. Set salmon aside and flake it using a fork.
To prepare the sauce and rest of recipe:
5. Sauté mushrooms. Add mushrooms to the pot, season with salt, and cook for 3-5 minutes before turning over. Cook until browned, an additional 2-3 minutes, then remove and set aside.
6. Sauté shallot, garlic, and sun-dried tomatoes. Add remaining tablespoon of oil to the pot then add shallot, garlic and sun-dried tomatoes, sautéing until shallot softens and garlic is fragrant.
7. Add wine. Add wine to the pot and let it reduce to about half the volume.
8. Add cream, broth, blackened seasoning, and spinach. Stir and bring to a simmer.
9. Simmer and add mushrooms back in. Reduce heat to low and simmer, stirring occasionally, until spinach is wilted. Add back in mushrooms.
10. Add in pasta and salmon. Add pasta to sauce and toss to coat, adding pasta water as needed. Top with flaked salmon and parmesan cheese and cook, stirring occasionally until warmed through, about 1-2 minutes. Garnish with additional parmesan cheese as desired.
Expert Tips
- Reduce cooking time to 25 minutes by using two pots / pans. Use a pot to boil the pasta and a large pan to cook the salmon, mushrooms and sauce. Or use one pot to save on dish cleanup and do all your prep while the pasta is cooking.
- If you don’t have any wine on hand, simply omit and double the chicken broth.
- To make this recipe pescatarian, swap the chicken broth with vegetarian broth.
- Prep the blackened seasoning ahead of time and store it in an airtight container.
blackened salmon pasta topped with grated parmesan cheese on white plate.
Storage and Preparation
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
The blackened seasoning can be made ahead of time and stored in an airtight container at room temperature for up to six months.
For weeknight meal prep, you can make the spice rub, salmon, and pasta ahead of time and then make your sauce the night of!
Recipes That Pair Well
two plates of blackened salmon pasta topped with grated parmesan cheese.
For more pasta inspiration, check out my other recipes below!
Easy Shrimp Pesto Pasta with Asparagus and Sun-Dried Tomatoes
Local Kale and White Bean Pasta
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Description
This one pot blackened salmon pasta is made with seared salmon, tender mushrooms, spinach, fettuccine, and a mouthwatering sun-dried tomato sauce. Make this your next recipe for pasta night!
For the blackened spice rub:
- 2 1/4 teaspoons smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
For the pasta:
- 8 ounces fettuccine
- 0.75 lbs salmon
- 2 tablespoons olive oil, divided
- 4 ounces sliced cremini mushrooms
- Salt
- 1/2 shallot, diced (about 2 tablespoons)
- 1 clove garlic, minced (about 1 teaspoon)
- 1/4 cup sun-dried tomatoes in oil, drained and chopped as needed
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/4 cup chicken broth
- 1 teaspoon blackened spice seasoning
- 1 cup baby spinach
- 1/4 cup grated parmesan cheese
- Reserved pasta water, as needed
- Additional parmesan cheese for topping, as desired
For the blackened spice rub:
- In a small bowl, whisk together smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne, brown sugar, salt and pepper until combined.
For the pasta
- In a dutch oven, boil 2.5 quarts salted water and cook fettuccine until al dente, about 12- 14 minutes (or according to package instructions). Reserve 1/2 cup pasta water. Drain and rinse pasta. Set aside.
- Pat salmon dry with towel. Cover salmon with spice rub, reserving some for the pasta.
- Add 1 tablespoon olive oil to dutch oven over medium heat. Once oil is hot, place salmon flesh side down in pot and cook for 2-3 minutes. Flip salmon and cook until a fork inserted into the thickest part flakes easily or until salmon reaches temperature of 125 degrees F, about another 5-7 minutes (depending on the thickness of the piece of fish). Set salmon aside and flake it using a fork.
- Add mushrooms to the pot, season with salt, and cook for 3-5 minutes before turning over. Cook until browned, an additional 2-3 minutes, lowering heat to medium-low as needed. Remove mushrooms and set aside.
- Add remaining tablespoon oil to pot. Add shallot, garlic and sun-dried tomatoes and sauté until shallot softens and garlic is fragrant.
- Add wine and let reduce to about half the volume.
- Add cream, broth, blackened spice seasoning, and spinach. Stir and bring to a simmer.
- Reduce heat to low and simmer, stirring occasionally, until spinach is wilted. Add back in mushrooms.
- Add pasta to sauce and toss to coat, adding pasta water as needed. Top with flaked salmon and parmesan cheese and cook, stirring occasionally until warmed through, about 1-2 minutes.
- Garnish with additional parmesan cheese as desired.
Notes
- Reduce cooking time to 25 minutes by using two pots / pans – use a pot to boil the pasta and a large pan to cook the salmon, mushrooms and sauce. Or use one pot to save on dish cleanup and do all your prep while the pasta is cooking.
- No wine? Simply omit and double the chicken broth.
- Can swap chicken broth with vegetarian broth to make this recipe pescatarian.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Cajun
