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Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Brush both sides lightly with 1 tablespoon of olive oil. Sprinkle the Cajun seasoning evenly over both sides of the fillets.
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Cook the Salmon: Heat a large cast-iron or heavy-bottomed skillet over medium heat. Add the salmon and cook for 3-4 minutes per side, until a golden crust forms and the salmon is cooked to your liking. Remove the salmon from the skillet and set it aside on a plate.
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Start the Sauce: In the same skillet, reduce the heat to medium-low. Add the butter and 2 tablespoons of olive oil. Once the butter is melted, add the minced garlic and cook for about 1 minute until fragrant.
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Deglaze the Pan: Pour in the white wine, scraping the bottom of the pan with a wooden spoon to release all the browned bits from the salmon. Let the wine simmer for 1-2 minutes until it reduces slightly.
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Create the Cream Base: Add the heavy cream and chicken broth to the skillet. Stir well and bring the mixture to a gentle simmer. Do not boil.
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Thicken the Sauce: Let the sauce simmer for 3-4 minutes, stirring occasionally, until it begins to thicken. Reduce the heat to low and stir in the grated Parmesan cheese and 1 teaspoon of Cajun seasoning. Continue stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
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Combine and Serve: Add the cooked pasta to the skillet and toss it in the sauce until evenly coated. Alternatively, you can plate the pasta first. Place a cooked salmon fillet on top of each serving of pasta. Spoon extra sauce over the salmon and pasta.
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Garnish and Enjoy: Garnish with freshly chopped parsley and serve immediately.
