Red Pepper-Salmon Pasta Recipe -
Red Pepper-Salmon Pasta Recipe
  • READY IN 40 mins

Red Pepper-Salmon Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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 More Reviews

Most Helpful Positive Review
Feb 24, 2009

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 without salmon the sauce is going to be great on pasta. Late note! I have used this sauce on shrimp that were sauteed prior to adding to the sauce and also on chicken cubes that were sauteed either is terrific. I am not rating the recipe based on changes that deviate from the original because it makes me angry to see that people say I love this recipe but I changed this or that. If they changed it then they didn't use the recipe.

Most Helpful Critical Review
Sep 04, 2013

I saw so many five stars and I liked the ingredients so I figured this would be a hit. I followed the recipe to a tee and was disappointed. It just didn't have much flavor. My husband who is really good with flavors said it didn't blend well with the salmon. He also said, and I quote, "that was unsatisfying".

Jul 03, 2007

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 after it's been reduced and is taken off the stove. Add a tablespoon or two per person. The dish really is fantastic, and you should expect rave reviews!

Jul 11, 2003

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 1/4 cup of fat-free half and half. I'll be making this to serve with pasta even when I'm not serving salmon. Thanks so much!

Jul 26, 2006

I love this! I find making the sauce a bit in advance improves the melding of the flavours. Also add capers cause I like them and think they go well. I usually use fresh spinach linguine for the contrast in colours.

Aug 15, 2005

I thought this recipe sounded interesting. It's quite good. I just bought a basil plant (and I'm very excited about it!) so I threw in a couple of leaves with the fresh cilantro, even though I thought it might have tasted wierd together. It was good! I also added a whole can of chicken broth instead of 1 cup, because I didn't want it to go to waste. I used fresh coho salmon and whole wheat angel hair pasta. Served with fresh steamed broccoli for a meal you can feel good about eating!

Jul 11, 2003

Let me just say- FANTASTIC! This dish is restaurant quality. And not too much work considering how delicious it turns out. I made a couple minor changes- it needs a bit of salt to tie all the wonderful flavors together and I also added about a 1/3 cup cream to the sauce to make it a little creamy. This dish is extremely healthy, even when you add a little cream. It is sure to please any salmon-loving guests! Five stars!!!

Aug 07, 2005

We loved this dish. We didn't have a fresh jalapeno, so we used can diced green chiles instead. It didnt have the heat you would expect from using a fresh pepper, but was great none the less.


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 15.9 g
  • 25%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 32.2 g
  • 64%
  • Sodium
  • 523 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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