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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Red Pepper-Salmon Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions