This cajun salmon with creamy spinach and garlic parmesan sauce is bursting with flavors and texture. Like the Cajun and Lemon Pepper Salmon, this recipe is also keto-friendly and is another family favorite. The sauce can be used for the seafood, pan-seared pork chops or chicken.
Ingredients
Cajun Salmon
- 2 lbs Skinless Salmon Filet
- Italian seasoning
- Lemon Pepper
- Paprika
- Tony Chachere's Creole Seasoning
- olive oil
Spinach and Garlic Parmesan Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 3 tbsp minced garlic
- 1 medium sliced red bell pepper
- 16 oz frozen spinach or 2 cups of fresh spinach
- 2 tsp Knorr Chicken Flavor Bouillon
- 1 tsp red pepper flakes
- 2 cups water
- 1 1/2 cups heavy cream
- 1/2 cup grated parmesan cheese
- 2 tsp Slap Yo Mama Cajun Seasoning
- 2 tsp parsley flakes (dried or fresh)
Instructions
Sauté Salmon
- Rinse salmon filet and pat dry.
- Using a cutting board, slice salmon into rectangular shapes or a manageable size for sautéing in a skillet.
- On both sides, sprinkle salmon with Italian seasoning, lemon pepper, paprika, and creole seasoning.
- On medium heat, drizzle olive oil in a nonstick skillet to help keep salmon from sticking.
- Once pan is hot, add two of the salmon fillets. Cook each side for 5 minutes, and move to a plate. Repeat steps for the remaining fillets.
Spinach and Garlic Parmesan Sauce
- On medium heat, in the same skillet, add butter, olive oil, and minced garlic.
- Add sliced bell pepper, spinach, chicken bouillon, red pepper flakes, 2 cups of water, and simmer for approximately 7 minutes or until the water has cooked down.
- Stir in heavy whipping cream and parmesan cheese. Add cajun seasoning and simmer for 5 minutes.
- Add salmon on top of sauce and sprinkle with parsley flakes.
