Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce: A Flavorful Delight

If you’re like most busy Americans juggling life, work, and maybe even a little self-care, you know the struggle of getting dinner on the table can be real. That’s where this fantastic recipe for Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce swoops in to save the day! It’s quick, delicious, and will have your family thinking you’ve turned into a gourmet chef overnight. Plus, the warm, rich flavors are like a comforting hug at the end of a long day. Who wouldn’t want that?

Why You’ll Love This Blackened Salmon Recipe

Let’s face it; salmon is one of those ingredients that makes you feel a little fancy without the fuss. Nothing says “I’m an accomplished home cook” quite like perfectly seared salmon with a side of creamy pasta. Why? Because it’s easy, it’s versatile, and most importantly, it’s delicious! The blackened spices on the salmon give it a smoky kick, while the creamy tomato basil sauce envelops the mafaldine in a comforting embrace.

This dish is perfect for date night in, a family gathering, or anytime you want to impress your taste buds without spending an eternity in the kitchen. Trust me, this Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce might just become your new weeknight warrior!

Ingredients

To whip up this delectable dish, here’s what you’ll need:

For the Blackened Salmon:

4 salmon filets
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil

For the Mafaldine with Creamy Tomato Basil Sauce:

12 ounces mafaldine pasta (or your favorite pasta shape)
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1/2 cup fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Grated Parmesan cheese (for serving)

The Steps to Flavorsome Glory

Cooking the Salmon

Preparation is Key: First things first, grab your salmon filets and pat them dry. This helps the spices stick better, which means more flavor!
Mix the Spice Blend: In a small bowl, whisk together the paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper. Yeah, it’s a mouthful, but we’re not skimping on flavor!
Coat the Salmon: Rub the olive oil over the salmon filets, then generously coat them with the spice mix. Sizzle, sizzle, baby!
Blacken the Salmon: Heat a skillet over medium-high heat. Once hot, add your salmon filets—I like to do two at a time to avoid overcrowding. Cook for about 4-5 minutes on each side until you see that beautiful blackened crust. Remove and set aside. Don’t worry if your kitchen feels like a BBQ pit; it’s supposed to smell like heaven!

Making the Creamy Tomato Basil Sauce

Pasta Time: While the salmon is sizzling away, bring a large pot of salted water to a boil. Add the mafaldine and cook according to package instructions until al dente (that’s fancy chef talk for perfectly cooked). Drain and set aside.
Create the Sauce: In the same skillet (hello, flavor!), add the crushed tomatoes and bring to a simmer. Stir in the heavy cream and season with salt and pepper. Let that simmer for about 5 minutes while you do a happy dance because it smells amazing.
Add the Goodness: Stir in the chopped fresh basil and the cooked mafaldine, tossing everything to combine. You want that pasta nicely coated in the creamy, tomato basil goodness!
Serve and Relish: Place a generous portion of the creamy pasta on each plate, top with your gorgeous blackened salmon filets, and sprinkle with grated Parmesan cheese. Voilà! Dinner is served.

Cooking Tips for the Best Results

Don’t have heavy cream? Sub in half-and-half for a lighter sauce!
If you find the sauce a bit thick, just add a splash of pasta water to loosen it up – it’s like magic!
Pro Tip: Adjust the spices on the salmon to your taste. Love it fiery? Add more cayenne. Prefer a milder flavor? Scale it back!

A Little Personal Note

I remember the first time I made this dish for my family. Let’s just say it turned into an epic kitchen dance party afterwards! My kids were asking for seconds, and my husband was trying to scooch me out of the way to get to the leftovers. Who knew a simple recipe could bring everyone together like that? Cooking can be so much more than just meal prep; it’s about creating moments!

FAQs About Blackened Salmon and Creamy Tomato Basil Sauce

Can I substitute the salmon?
Absolutely! This recipe works well with chicken breast or shrimp if you’re not a salmon fan.

How can I store leftovers?
Place any leftover salmon and sauce in an airtight container in the fridge for up to 2 days. Just reheat gently!

What other pasta can I use?
Feel free to switch it up! Penne, fettuccine, or even gluten-free pasta work great, too.

Wrap-Up

So there you have it! This Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce will elevate your home cooking game and give you bragging rights at the dinner table. It’s quick, comforting, and absolutely delicious—a delightful solution for busy nights or any time you want to treat yourself (and the family, of course!). Now, let’s get cooking and make some unforgettable meals together!

For more delicious pasta recipes and cooking tips, check out my Creamy Garlic Pasta or dive into the world of delightful Sauces and Dressings.

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