Roasted Red Pepper Salmon Pasta

David Van Klinken

"Simply an awesome flavor combination of Pacific Northwest and Italian cuisine!"
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Serving size has been adjusted!
Original recipe yields 5 servings

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  • Prep

  • Cook

  1. Purée Roasted Red Bell Pepper in food processor, place in cold 12 inch skillet.
  2. Add next 6 ingredients (Parmesan thru Chicken Broth).
  3. Heat mixture in skillet until boiling and thickened, stirring constantly, and remove from heat.
  4. Prepare Angel Hair Pasta according to directions (add 1 tablespoon olive oil in boiling water to keep pasta un-sticky after draining).
  5. Cook, not over-cook, Salmon on barbecue skin-side up first, remove from grill, peel skin off, and finish grilling skin-side down.
  6. Nestle Salmon in center of Pasta on warmed serving plates, pour re-heated sauce around Salmon onto Pasta, and garnish with chopped Cilantro and Chives.


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