Red Pepper-Salmon Pasta Recipe

Name: Red Pepper-Salmon Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boned, skinned salmon fillets (each about 1 1/2 in. thick; 1 lb. total); 2 tablespoons lemon juice; 1/2 cup canned peeled red peppers; 1/3 cup grated parmesan cheese; 1 tablespoon cornstarch; 2 teaspoons chopped fresh jalapeno chili; 1 clove garlic; 1/4 cup chopped fresh cilantro; 1 cup fat-skimmed chicken broth; 8 ounces dried angel hair pasta

Servings: persons

4 boned, skinned salmon fillets (each about 1 1/2 in. thick; 1 lb. total)
2 tablespoons lemon juice
1/2 cup canned peeled red peppers
1/3 cup grated parmesan cheese
1 tablespoon cornstarch
2 teaspoons chopped fresh jalapeno chili
1 clove garlic
1/4 cup chopped fresh cilantro
1 cup fat-skimmed chicken broth
8 ounces dried angel hair pasta

1
In an 8-inch baking dish, mix salmon with lemon juice and arrange in a single layer.
2
Tightly cover dish with foil. Bake in a 450u00b0 oven until fish is opaque but still moist-looking in thickest part (cut to test), 12 to 14 minutes.
3
Meanwhile, in a blender or food processor, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and broth; whirl to blend.
4
Pour pepper mixture into a 10- to 12-inch frying pan. Stir over high heat until boiling; keep warm.
5
Meanwhile, cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain; return to pan.
6
Stir juices from the baked salmon into red pepper sauce. Mix 1 1/3 cups sauce with pasta.
7
Spoon pasta onto plates. Top with fish and drizzle with remaining sauce. Serve, or cover and chill up to 1 day.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boned, skinned salmon fillets (each about 1 1/2 in. thick; 1 lb. total), 2 tablespoons lemon juice, 1/2 cup canned peeled red peppers, 1/3 cup grated parmesan cheese, and more.

Yes, Red Pepper-Salmon Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Pepper-Salmon Pasta

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