Go Back

Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce

A quick and delightful meal featuring blackened salmon and creamy tomato basil sauce over mafaldine pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Blackened Salmon
  • 4 filets 4 salmon filets
  • 2 tablespoons 2 tablespoons paprika
  • 1 tablespoon 1 tablespoon cayenne pepper
  • 1 tablespoon 1 tablespoon garlic powder
  • 1 tablespoon 1 tablespoon onion powder
  • 1 tablespoon 1 tablespoon dried thyme
  • Salt and pepper, to taste
  • 2 tablespoons 2 tablespoons olive oil For cooking the salmon
For the Creamy Tomato Basil Sauce
  • 1 tablespoon 1 tablespoon olive oil For sautéing the garlic
  • 3 cloves 3 cloves garlic, minced
  • 1 can 1 can (15 oz) crushed tomatoes
  • 1 cup 1 cup heavy cream
  • Fresh basil leaves, chopped For flavor and garnish
  • Salt and pepper, to taste
  • 12 oz 12 oz mafaldine pasta (or your favorite pasta) Can substitute with any long pasta

Method
 

Preparation of Salmon
  1. Combine the spices—paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and pepper—in a bowl.
  2. Rub your salmon filets generously with the spice mixture.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  4. Add the salmon filets, skin-side down, and cook for about 6-7 minutes per side, or until blackened and cooked through.
Cooking the Pasta
  1. Boil a large pot of salted water and cook mafaldine according to package instructions until al dente.
  2. Drain and set aside.
Making the Sauce
  1. In the same skillet, add 1 tablespoon of olive oil and sauté minced garlic for about 30 seconds.
  2. Pour in the crushed tomatoes and let simmer for about 5 minutes.
  3. Stir in the heavy cream and chopped basil. Season with salt and pepper, then let simmer for about 5 more minutes.
Combining and Serving
  1. Toss the cooked mafaldine in the sauce to coat it.
  2. Plate the pasta and top it with a blackened salmon filet. Garnish with extra basil or Parmesan if desired.

Notes

Feel free to substitute mafaldine with any long pasta, and adjust the spice level to taste. Store leftovers in an airtight container for up to 2 days.