Roasted Red Pepper Salmon Pasta recipe

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Ingredients

1 cup canned roasted red peppers, drained
2 cups chicken broth
⅔ cup grated Parmesan cheese
½ cup chopped fresh cilantro, packed
2 tablespoons cornstarch
1 tablespoon seeded and chopped jalapeno pepper
1 teaspoon chopped garlic, or more to taste
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon chopped fresh chives, or more to taste
1 (12 ounce) package angel hair pasta
1 tablespoon olive oil
5 (4 ounce) fillets boneless salmon fillets

Nutrition Info

473.9 calories
carbohydrate: 43.2 g
cholesterol: 66.4 mg
fat: 18.8 g
fiber: 2.9 g
protein: 31.7 g
saturatedFat: 4.5 g
servingSize: -
sodium: 894.9 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

5 servings

Recipe Note

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

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