Red Pepper-Salmon Pasta

Lemon-infused salmon is served over angel hair pasta with a richly aromatic puree of roasted red peppers, jalapeno peppers, Parmesan, cilantro and chicken broth.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 424 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• ¼ cup chopped fresh cilantro
• 1 clove garlic, minced
• ⅓ cup grated Parmesan cheese
• 1 (8 ounce) package angel hair pasta
• 1 cup chicken broth
• 4 (4 ounce) fillets salmon
• ½ cup roasted red bell peppers
• 2 teaspoons minced jalapeno peppers

Recipe Instructions

Step 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.

Step 2

Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.

Step 3

Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.

Step 4

Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.

Step 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.