• Add water to a large stock pot, season with about 1 tablespoon of salt,  and bring it to a boil. Add the penne pasta to the boiling water and allow it to cook for about 10 minutes.
• Check the pasta, it should be fork tender, but not soggy. Reserve 1 cup of the water the pasta cooked in, and drain the rest. Set the cooked penne pasta to the side. 

Salmon:

• Pat the salmon filets dry, sprinkle the flesh side with the cajun seasoning and rub it in generously. 
• Heat the olive oil in a large cast iron or non-stick skillet over medium heat. Once the oil is hot, place the salmon in the skillet SKIN SIDE DOWN (disregard if your salmon is skinless).
• Sear the salmon for 5 minutes and flip it over to the flesh side. Cook for an additional 5-7 minutes without touching it. 
• Once the salmon is cooked through, remove it from the skillet and set it on a plate or cutting board. Once it has cooled a bit, use your hands to remove the skin (it should peel right off). Start on the alfredo sauce.

Alfredo Sauce:

• Heat the butter in the same skillet that the salmon cooked in. Once it is melted, add in the bell pepper and onions and saute for 1-2 minutes, then add in the garlic. Saute for 1 minute until the garlic is fragrant. Be sure to stir constantly so that it doesn’t burn.
• Slowly pour in the heavy whipping cream and stir it until it is fully incorporated. Sprinkle in the shredded parmesan cheese, and all of the seasonings, and mix it well.
• Allow the cheese to melt into the cream. If the sauce is too thick, or you want to adjust the texture- add in the pasta water, one tablespoon at a time until you achieve your desired consistency. NOTE: alfredo sauce should be thick enough to stick to the spoon
• Turn the heat off, and gently add the penne pasta into the sauce. Stir it up to combine.
• Serve the pasta on a plate and top with a piece of the blackened salmon.