Start by boiling a pot of water.

Chop veggies - chop garlic, onions, and red bell pepper.

Cube salmon into 1-inch cubes. Add ½ tablespoon of oil. Season with 1 tablespoon cajun seasoning, ½ teaspoon garlic powder, a pinch of black pepper, and a pinch of salt.

Mix well.

Heat up a castiron skillet on medium heat, once hot, add 1 tablespoon oil. Now add the seasoned salmon. Cook for 4 minutes.

Flip and cook for 4 minutes on the other side.

Once cooked. Remove salmon from the pan and transfer it to a bowl. Set aside.

Go ahead and cook the pasta according to the directions on the package.

In the same pan, add another 1 tablespoon of oil. Add the onions and cook for a minute.

Once the onions are caramelized, add the garlic and cook for 30 seconds.

Now add the red bell pepper and cook for 2 minutes.

Add the spices - 1 ½ tablespoon cajun spice and a pinch of salt. Saute for 30 seconds.

Follow that up with ¼ cup of water. This will prevent the spices from burning. Saute for a minute.

Add coconut milk. I love the Chaokoh brand that you can find at the Asian grocery store or Amazon.

Stir and cook for 4-5 minutes.

Add ½ teaspoon of garlic powder. Stir.

Now add the cooked pasta.

Toss well. Check for salt.

Add ½ cup to 1 cup of pasta water for a creamy sauce. The coconut milk is quite thick so adding the pasta water will help create a creamy sauce. Toss.

Add the salmon back in. Gently toss.

Garnish with fresh parsley.