Begin by preparing your salmon. I like to remove the skin, or you can leave it on and discard it later. Coat each fillet evenly with a drizzle of olive oil, about half of the Cajun seasoning, and a pinch of salt and pepper. Rub in the seasonings well so the salmon absorbs all the flavors.

Bring a large pot of salted water to a boil for your pasta of choice and begin cooking according to package instructions. Heat a skillet over medium-high heat, adding a teaspoon of olive oil and butter. Sear the salmon for about 2 minutes on each side until golden and cooked to your liking. Set the salmon aside and let it rest.

Reduce the heat to medium, adding a little more butter to the same pan. Add the chopped onions and bell peppers, along with the remaining Cajun seasoning, and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute, releasing its aroma.

Stir in the tomato paste, allowing it to cook down briefly to deepen the flavor. Pour in the chicken stock, followed by the double cream, and season with salt and pepper. Allow the sauce to simmer for 2-3 minutes, thickening and developing its flavors. Add in the Parmesan and chopped parsley, stirring until the cheese melts and the sauce is smooth and creamy.

Add the drained pasta directly into the skillet with the sauce, tossing gently until each piece is coated in the creamy Cajun sauce. If the sauce is too thick, add a bit of reserved pasta water, one tablespoon at a time, to reach the desired consistency.