• Bring a large pot of salted water to a boil over medium-high heat. Once boiling, add in pasta and cook according to the package instructions until al dente (about 10-12 minutes). Reserve ½ cup of pasta water before draining. Set pasta and pasta water aside.

Salmon

• In a medium bowl, carefully toss the salmon pieces with Cajun seasoning until evenly coated.
• To a large skillet over medium-high heat, add olive oil and butter.
• Once the butter is melted and sizzling, add the salmon cubes in a single layer. Sear for 2-3 minutes per side, until golden brown and cooked through.
• Transfer the salmon to a plate and tent with aluminum foil to keep warm as you make the sauce.

Sauce

• In the same skillet, reduce the heat to medium and melt the butter. Add the garlic and cook for 1 minute.
• Pour in the heavy cream. Then, add Parmesan cheese, cream cheese, Cajun seasoning, salt, black pepper, and crushed red pepper flakes. Whisk everything together until the cream cheese is fully melted and the sauce is smooth.
• Add the cooked pasta to the sauce and toss until evenly coated.
• Gradually add the reserved pasta water, a little at a time, stirring until the sauce reaches your desired consistency. (I used about ¼ cup.)
• Top with the seared salmon just before serving.
• Garnish with additional Parmesan cheese and chopped parsley.