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Red Pepper-Salmon Pasta

"Baked salmon served with a red pepper sauce over angel hair pasta."
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40 m servings 424 cals
Original recipe yields 4 servings


  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 523 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 144
  1. 188 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 rea...

Most helpful
Most positive
Least positive

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 ...

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 a...

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...

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 ...

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...

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 wo...

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.

One word. I made it with roasted garlic angel hair pasta, w/ garlic bread for dinner & the family ate it all up. Will make again

This recipe was awesome! I added 1/3 cup of cream as suggested by another review to the sauce, along with some cayenne, and it turned out very flavorful. I also served it with seasoned rice in...