Roasted Red Pepper Salmon Pasta

This easy grilled salmon dish topped with a roasted red pepper sauce combines the flavors of Pacific Northwest and Italian cuisines.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 474 Calories

Ingredients

• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• 2 cups chicken broth
• 1 (12 ounce) package angel hair pasta
• 1 tablespoon chopped fresh chives, or more to taste
• 1 tablespoon chopped fresh cilantro, or more to taste
• 1 cup canned roasted red peppers, drained
• 1 tablespoon seeded and chopped jalapeno pepper
• 1 teaspoon chopped garlic, or more to taste
• 5 (4 ounce) fillets boneless salmon fillets
• 0.66666668653488 cup grated Parmesan cheese
• 0.5 cup chopped fresh cilantro, packed

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

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.

Step 3

Purée roasted red peppers in a food processor; transfer to a cold large skillet.

Step 4

Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeño pepper, and garlic into red pepper purée until well combined. Bring to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep sauce warm.

Step 5

Meanwhile, bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.

Step 6

Cook salmon, skin-side up, on the preheated grill until skin begins to loosen, about 5 minutes. Peel off skin, flip salmon, and continue cooking until salmon flakes easily with a fork, about 5 minutes.