Red Pepper-Salmon Pasta

Red Pepper-Salmon Pasta

135

"Baked salmon served with a red pepper sauce over angel hair pasta."

Ingredients

40 m {{adjustedServings}} servings 424 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 523 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
  2. Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.
  3. Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
  4. Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
  5. Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.
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Reviews

135
  1. 180 Ratings

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Great recipe. I didn't have red peppers to roast so I used yellow. I am sure that didn't affect the taste and the yellow and green were very pretty together. Will definately make again and even ...

Like others, I think that two modifications take this from 4 to 5 stars. First, the portions are too small-- this applies especially to the sauce. Second, whisk some heavy cream in the sauce a...

Wow...this is wonderful and like others have said, it looks and tastes like a restaurant dish. The only change I made (other than cooking the salmon on my George Forman grill) was to add about 1...