Prepare the Salmon

1. Season the Salmon: Pat the salmon fillets dry with paper towels. Rub both sides generously with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
2. Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down (if using skin-on). Cook for 3–4 minutes per side, or until the salmon is golden brown and just cooked through. Remove from the skillet and set aside.

Cook the Pasta

3. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Make the Cream Sauce

4. Sauté Garlic: In the same skillet used for the salmon, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
5. Create the Sauce Base: Stir in the heavy cream, chicken or seafood stock, and Cajun seasoning. Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
6. Incorporate Parmesan: Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
7. Add Vegetables: Stir in the cherry tomatoes and spinach, allowing them to cook for 2–3 minutes until the spinach is wilted.

Combine and Serve

8. Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat it evenly in the creamy sauce.
9. Add the Salmon: Nestle the cooked salmon fillets on top of the pasta, spooning some sauce over the salmon for added flavor.
10. Garnish and Serve: Sprinkle with fresh parsley and serve with lemon wedges on the side for a burst of brightness.