Ready to cook? Let’s get started with these simple steps:

1. Season the salmon fillets generously with Cajun seasoning, ensuring they are well-coated.
2. In a large skillet, heat olive oil over medium-high heat. Add the salmon and cook for about 4-5 minutes on each side until cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the red bell pepper and garlic. Sauté for 2-3 minutes until the peppers are tender.
4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Stir until the cheese has melted and the sauce is smooth.
6. Meanwhile, cook the fettuccine according to package instructions. Drain and add to the skillet, tossing to coat in the creamy sauce.
7. Flake the cooked salmon into large pieces and gently fold into the pasta. Season with salt and pepper to taste.
8. Garnish with fresh parsley and serve immediately. Enjoy!

Cooking is about feeling your way through the process. Don’t be afraid to taste and adjust as you go—my dad always said that’s how you find the perfect flavor balance.