Roasted Red Pepper Salmon Pasta Recipe -
Roasted Red Pepper Salmon Pasta Recipe
  • READY IN 45 mins

Roasted Red Pepper Salmon Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  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.
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Reviews More Reviews

Apr 11, 2012

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.

Mar 25, 2013

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!


9 Ratings

Sep 06, 2012

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.

Jun 08, 2012

Pretty good. The salmon could use seasoning before grilling. The dish seemed to have some flavor, but not the OOMPH we expected. We kept adding more salt. I wonder if something like capers in the sauce would help? Felt it was missing something.

May 01, 2013

I had Pacific cod, so that's what I used instead of salmon, and I had snail shell pasta instead of angel hair, but otherwise I followed all the instructions...eventually. (I did use my own roasted red peppers because it's so much cheaper that way.) I forgot to add the cilantro at first though, and so I'm eating the sauce and thinking "this is pretty good, kind of basic Italian tasting, just with a hint of kick from the jalapeno, maybe a 4 star recipe" and then I remembered the chives and cilantro, sprinkled the dried herbs on top, tasted it again, and WOW it made everything just pop. Very good!

May 16, 2014

This was pretty good. The flavor was there, but the sauce didn't thicken up enough for me. Next time I will use flour instead of cornstarch. Overall good recipe.

Jan 02, 2014

I made it with pork and spaghetti squash. Very good!


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  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 31.7 g
  • 63%
  • Sodium
  • 895 mg
  • 36%

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

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