Instructions
Step 1: Cook the linguine according to package instructions until al dente, then drain and set aside./n
Step 2: Season the salmon fillets with Cajun seasoning, paprika, salt, and black pepper./n
Step 3: Heat olive oil in a skillet over medium-high heat and sear the salmon for 3–4 minutes per side until golden and cooked through. Remove and set aside./n
Step 4: In the same skillet, melt butter and sauté the minced garlic until fragrant./n
Step 5: Pour in the heavy cream and milk, stirring over medium-low heat until combined./n
Step 6: Add Velveeta cheese, mozzarella, Parmesan, garlic powder, and Italian seasoning, stirring until the sauce is smooth and creamy./n
Step 7: Add the cooked linguine to the sauce and toss until fully coated./n
Step 8: Return the salmon to the skillet or serve it over the pasta.
Step 9: Spoon extra sauce over the salmon and let everything warm together for 1–2 minutes./n
Step 10: Garnish with chopped parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
Reheat gently on the stovetop or in the microwave with a splash of milk or cream to keep the sauce smooth.
Avoid overheating to prevent the sauce from separating and the salmon from drying out.
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