Cook the linguine:
Bring a large pot of salted water to a boil. Cook the whole-grain linguine according to
package instructions. Reserve 100ml of pasta water, then drain. Toss with olive oil to
prevent sticking.
2. Prepare the Cajun plant salmon:
○ In a small bowl, mix olive oil, smoked paprika, oregano, thyme, cayenne
pepper, and salt.
○ Brush the seasoning mixture onto both sides of the Vivera Plant Salmon.
○ Heat a non-stick skillet over medium heat. Cook the plant salmon fillets for
3–4 minutes per side until golden and heated through. Set aside and keep
warm.

3. Make the Alfredo sauce:
○ Drain the soaked cashews and blend them with water (or plant milk),
nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper until
smooth. Adjust seasoning to taste.
4. Combine the linguine and sauce:
○ Add the cooked linguine to the skillet. Pour in the cashew Alfredo sauce and
toss to coat. If the sauce feels too thick, add a splash of reserved pasta water
to loosen it.

5. Serve:
○ Plate the Alfredo linguine and place a whole Cajun-spiced Vivera Plant
Salmon fillet on top of each serving.
○ Garnish with chopped parsley & black pepper.