Put a pot of well-salted water on to boil. Remove the skin from the salmon by placing it skin-side up on a rack placed over a cookie sheet. Pour a little simmering water over the skin of the fish until the skin peels off easily.

Boil the pasta in the water until al dente. Reserve some of the pasta water for the sauce.

Cut the salmon into cubes, season with half the cajun seasoning blend, and set aside.

In a large, high-sided skillet, melt your butter and saute the onions and the sun-dried tomatoes. Cook over medium heat, stirring frequently, until the onions are translucent.

Add the garlic and the remaining Cajun seasoning and sautè for 2 minutes.

Pour the white wine into the pan and let cook down for 3-5 minutes.

Add the parsley, pasta water, and heavy cream. Bring to a simmer and add in the salmon chunks. Simmer, stirring frequently, for 4-5 minutes.

Mix in the pasta and let simmer for another 1-2 minutes.

Serve hot.