Roasted Red Pepper Salmon Pasta

Roasted Red Pepper Salmon Pasta

6 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
David Van Klinken
Recipe by  David Van Klinken

“Simply an awesome flavor combination of Pacific Northwest and Italian cuisine!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 servings

Directions

  1. Preheat outdoor grill for medium heat and lightly oil the grate.
  2. Puree roasted red peppers in a food processor; transfer to a cold large skillet.
  3. Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeno pepper, and garlic into red pepper puree.
  4. Bring red pepper mixture to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep warm.
  5. Bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
  6. Cook salmon, skin side up, until skin begins to loosen, about 5 minutes. Remove from grill and peel skin. Continue cooking on other side until salmon flakes easily with a fork, about 5 minutes.
  7. Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.

Share It

Reviews (6)

Rate This Recipe
Gerard D
4

Gerard D

Great recipe! I did not use the jalapeno because I don't like spicy hot foods. Instead of grilling the salmon I poached it. The sauce was very tasty and helped make a nice presentation.

Kim's Cooking Now!
3

Kim's Cooking Now!

I did tweak the recipe a bit, but not too much. The salmon needs seasoning - salt & pepper at the minimum, but I chose to use some blackened seasoning that I had left (recipe also from this site). Grilling the salmon would have been great too, but I chose to broil it in the oven, because it was freezing out today, and I wasn't about to fire up the grill. I used my own roasted peppers (the ones in the jar just don't cut it for me), and I subbed fresh parsley for the cilantro, in keeping with more Italian flavors. The sauce is so good! I love the addition of the parmesan, which gives it a creamy texture. We all enjoyed this recipe, and I will make it again. Thanks!

GracieLinda
3

GracieLinda

AMAZING flavor! I used 2 fresh red bell peppers that I roasted then pureed, instead of canned ones. Also used canned Salmon that I flaked into the pasta. Dish was flavorful, with the spicy tang from the jalapeno, freshness from cilantro, smoky flavor of the red peppers, and the creaminess of the parmesan all working together perfectly with the salmon.

More Reviews

Similar Recipes

Red Pepper-Salmon Pasta
(131)

Red Pepper-Salmon Pasta

Spicy Roasted Red Pepper and Feta Hummus
(75)

Spicy Roasted Red Pepper and Feta Hummus

Roasted Red Pepper Soup
(78)

Roasted Red Pepper Soup

Roasted Red Bell Pepper Soup
(76)

Roasted Red Bell Pepper Soup

Cheesy Pasta Alfredo with Salmon
(26)

Cheesy Pasta Alfredo with Salmon

Salmon Pasta Pomodoro
(25)

Salmon Pasta Pomodoro

Nutrition

Amount Per Serving (5 total)

  • Calories
  • 474 cal
  • 24%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 43.2 g
  • 14%
  • Protein
  • 31.7 g
  • 63%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 895 mg
  • 36%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cheesy Pasta Alfredo with Salmon

>

next recipe:

Roasted Red Pepper Soup