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Pat your salmon dry and season it with Cajun seasoning, onion powder, garlic salt, and paprika. Toss gently with a little olive oil so the seasoning sticks evenly. Heat a pan over medium-high heat and sear the salmon bites until cooked through and lightly golden on the edges. Remove and set aside.
In the same pan (don’t wipe it out—you want the flavor), sauté onion until soft, then add garlic and cook until fragrant. Stir in tomato paste and let it cook down for a minute or two until it deepens in color. This step builds the base of the sauce.
Lower the heat and pour in heavy cream, stirring to combine with the tomato paste mixture. Season with more Cajun seasoning, paprika, salt, and black pepper. Add a squeeze of lemon juice to brighten everything. Pour in reserved pasta water a little at a time until the sauce becomes silky and coats the back of a spoon.
Add cooked pasta directly into the sauce and toss until fully coated. Gently fold in the seared salmon bites at the end so they stay intact.
Top with freshly chopped parsley and an extra pinch of Cajun seasoning if you like more heat. Serve immediately while creamy and hot.