Directions
- 1Start by getting 8 oz of creamy mushrooms.
- 2Give mushrooms a super quick rinse and then clean them off with a dry paper towel.
- 3Slice up the mushrooms.
- 4Get your pan heating.
- 5Let the mushrooms cook on their own for a little bit to release any extra moisture.
- 6Get a pot of water boiling for the pasta.
- 7Get three cloves of garlic ready.
- 8Chop up some sun-dried tomatoes and cook up some of their oil.
- 9Add about three tablespoons of butter to the mushrooms.
- 10Add in the garlic.
- 11Add sun-dried tomatoes.
- 12Add salt, pepper, and red chili flakes.
- 13Give that a mix.
- 14Deglaze the pan with a little Sauvignon Blanc (optional).
- 15If you have a yellow onion, dice up half of it and add it in after your mushrooms are done cooking on their own.
- 16Get the penne pasta cooking.
- 17Raise the heat for the sauce.
- 18Add about half to three-fourths cup of heavy cream.
- 19Add in some Cajun seasoning.
- 20Pat the skinless and boneless salmon dry.
- 21Cut the salmon in half.
- 22Season the salmon with olive oil, salt, pepper, garlic powder, and Cajun seasoning.
- 23Make sure the salmon is nice and coated on all sides.
- 24Place the salmon in an air fryer basket.
- 25Air fry the salmon at 400°F for about 8 to 10 minutes.
- 26Add some spinach into the sauce.
- 27Cook the spinach down with some reserved pasta water.
- 28Add the drained pasta into the sauce.
- 29Add some lemon zest and a little lemon juice.
- 30Add some Parmesan cheese.
- 31Top the pasta with the air-fried salmon.
- 32Add some red chili flakes and extra Parmesan.
Ingredients
- 8 oz creamy mushrooms
- 3 garlic cloves
- sun-dried tomatoes
- 3 tbsp butter
- salt
- pepper
- red chili flakes
- Sauvignon Blanc
- 0.5 yellow onion, diced
- penne pasta
- 0.5 cup heavy cream
- Cajun seasoning
- skinless and boneless salmon
- olive oil
- garlic powder
- spinach
- reserved pasta water
- lemon zest
- lemon juice
- Parmesan cheese
Equipment
panpotair fryer basket
Tips
- Do not soak mushrooms; rinse quickly and clean with a dry paper towel.
- Let mushrooms cook on their own initially to release moisture.
- You can skip deglazing the pan with Sauvignon Blanc.
- If using yellow onion, dice half and add after mushrooms are cooked.
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