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
- 1 tsp Knorr Chicken Flavor Bouillon
- 2 tsp cajun seasoning (no salt)
- 1 tsp red pepper flakes
- 1 tbsp tomato paste
- 2 cups milk
- 2 cups heavy cream
- 1/2 cup grated parmesan cheese
- 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 Cajun Cream Sauce
- On medium heat, in the same skillet, add butter, olive oil, and minced garlic.
- Add sliced bell pepper, spinach, chicken bouillon, tomato paste, cajun seasoning, and red pepper flakes. Simmer for approximately 7 minutes.
- Stir in heavy whipping cream, milk and parmesan cheese. Simmer for 7 minutes.
- Add salmon on top of sauce and sprinkle with parsley flakes.