Cajun Salmon Pasta

In a bowl, combine the cubed salmon with cayenne pepper, garlic powder, Old Bay seasoning, smoked paprika, onion powder, Italian seasoning, and sazon seasoning. Toss to coat evenly.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the seasoned salmon and sear on all sides until golden brown and cooked through, about 5-7 minutes. Remove the salmon from the skillet and set aside.

In the same skillet, melt the remaining 2 tablespoons (half a stick) of butter.

Add the minced garlic and cook until fragrant, about 30 seconds.

Add the same seasonings used for the salmon (a pinch of each) plus the black pepper to the skillet and stir.

Whisk in the all-purpose flour and cook for about 1 minute to form a roux.

Slowly pour in the heavy cream while whisking constantly to create a smooth sauce. Bring to a simmer and allow it to thicken slightly.

Reduce the heat and stir in the grated Parmesan cheese until it's fully melted and the sauce is creamy.

Add the cooked rigatoni to the sauce and toss to coat completely.

Gently fold the seared salmon back into the pasta. You can reserve some of the sauce for drizzling on top before serving.

Garnish with red pepper flakes and fresh parsley if desired, and serve immediately.