Red Pepper-Salmon Pasta recipe

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Ingredients

4 (4 ounce) fillets salmon
2 tablespoons lemon juice
½ cup roasted red bell peppers
⅓ cup grated Parmesan cheese
1 tablespoon cornstarch
2 teaspoons minced jalapeno peppers
1 clove garlic, minced
¼ cup chopped fresh cilantro
1 cup chicken broth
1 (8 ounce) package angel hair pasta

Nutrition Info

423.6 calories
carbohydrate: 37 g
cholesterol: 71.9 mg
fat: 15.9 g
fiber: 2.2 g
protein: 32.2 g
saturatedFat: 3.7 g
servingSize: -
sodium: 522.8 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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