Step 1

To a small bowl, add the paprika, onion powder, garlic powder, black pepper, cayenne pepper, oregano, and thyme and stir together with a fork until combined. Set the blackening seasoning aside.

Step 2

Cook the linguini in salted water according to package instructions until al dente. Drain the pasta, run cold water over it to stop the cooking process, and set it aside.

Step 3

In a Dutch oven or large, deep skillet, heat one tablespoon of olive oil over medium-high heat. Add the onions and cherry tomatoes and cook for 3-5 minutes, until the onions soften and the tomatoes begin to burst. Add the garlic and cook for another minute until fragrant.

Step 4

Pour the crushed tomatoes into the pan and stir to combine. Lower the heat to medium and add the balsamic vinegar, sugar, and the other half of the blackening seasoning to the tomato sauce. Cook the sauce, stirring occasionally, for about 15-20 minutes to allow the flavors to come together and the sauce to reduce a bit. Taste the sauce and add more salt and pepper to taste if needed.

Step 5

Transfer the salmon to the skillet and cook for 2-3 minutes on each side until a dark, charred crust forms on the outside. Carefully transfer the skillet to the preheated oven and cook the fish for an additional 5 minutes until cooked through. Set the salmon aside.

Step 6

Stir the heavy cream into the tomato sauce and cook the sauce for another 2-3 minutes. Remove the sauce from the heat and stir in the cooked pasta, chopped basil, and grated parmesan. Do not add all of the pasta at once as you may not need all of it, depending on the consistency of your sauce. I ended up with about a cup of pasta leftover.

Step 7

Stir in the chopped basil and grated parmesan. Transfer the pasta to a serving dish and topped with pieces of flaked blackened salmon. You can tear large chunks of salmon with your hands and place them on top of the pasta. Garnish with additional fresh basil if desired. Enjoy!