Step 1

Start by boiling a pot of water.

Step 2

Chop veggies - chop garlic, onions, and red bell pepper.

Step 3

Cube salmon into 1-inch cubes. Add 1/2 tbsp of oil. Season with 1 tbsp cajun seasoning, 1/2 tsp garlic powder, a pinch of black pepper, and a pinch of salt.

Step 4

Mix well.

Step 5

Heat up a castiron skillet on medium heat, once hot, add 1 tbsp oil. Now add the seasoned salmon. Cook for 4 minutes.

Step 6

Flip and cook for 4 minutes on the other side.

Step 7

Once cooked. Remove salmon from the pan and transfer it to a bowl. Set aside.

Step 8

Go ahead and cook the pasta according to the directions on the package.

Step 9

In the same pan, add another 1 tbsp of oil. Add the onions and cook for a minute.

Step 10

Once the onions are caramelized, add the garlic and cook for 30 seconds.

Step 11

Now add the red bell pepper and cook for 2 minutes.

Step 12

Add the spices - 1 1/2 tbsp cajun spice and a pinch of salt. Saute for 30 seconds.

Step 13

Follow that up with 1/4 cup of water. This will prevent the spices from burning. Saute for a minute.

Step 14

Add coconut milk. I love the Chaokoh brand that you can find at the Asian grocery store or Amazon.

Step 15

Stir and cook for 4-5 minutes.

Step 16

Add 1/2 tsp of garlic powder. Stir.

Step 17

Now add the cooked pasta.

Step 18

Toss well. Check for salt.

Step 19

Add 1/2 cup to 1 cup of pasta water for a creamy sauce. The coconut milk is quite thick so adding the pasta water will help create a creamy sauce. Toss.

Step 20

Add the salmon back in. Gently toss.

Step 21

Garnish with fresh parsley.