Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce

1. Rub the salmon filets with blackening seasoning. In a skillet over medium-high heat, heat 1 tablespoon olive oil. Place the salmon skin-side up and cook for about 4 minutes until blackened, then flip and cook for another 3-4 minutes. Set aside.

2. In the same skillet, add the remaining olive oil, garlic, spinach, and cherry tomatoes. Sauté for 2-3 minutes until the spinach is wilted and tomatoes are slightly soft.

3. Lower the heat and stir in the heavy cream, basil, and Parmesan cheese. Cook until the sauce thickens slightly, then season with salt and pepper.

4. Cook the mafaldine pasta according to package instructions until al dente. Drain and return to the pot.

5. Pour the cream sauce over the pasta, tossing to coat evenly.

6. Serve the pasta on plates, topped with a blackened salmon filet. Garnish with additional basil leaves if desired.