Baked salmon served with a red pepper sauce over angel hair pasta.

Ann
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

  • 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.

Nutrition Facts

423.6 calories; 32.2 g protein; 37 g carbohydrates; 71.9 mg cholesterol; 522.8 mg sodium. Full Nutrition

Reviews (150)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2009
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 without salmon the sauce is going to be great on pasta. Late note! I have used this sauce on shrimp that were sauteed prior to adding to the sauce and also on chicken cubes that were sauteed either is terrific. I am not rating the recipe based on changes that deviate from the original because it makes me angry to see that people say I love this recipe but I changed this or that. If they changed it then they didn't use the recipe. Read More
(52)

Most helpful critical review

Rating: 3 stars
09/04/2013
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 really good with flavors said it didn't blend well with the salmon. He also said and I quote "that was unsatisfying". Read More
(14)
196 Ratings
  • 5 star values: 121
  • 4 star values: 44
  • 3 star values: 25
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
02/24/2009
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 without salmon the sauce is going to be great on pasta. Late note! I have used this sauce on shrimp that were sauteed prior to adding to the sauce and also on chicken cubes that were sauteed either is terrific. I am not rating the recipe based on changes that deviate from the original because it makes me angry to see that people say I love this recipe but I changed this or that. If they changed it then they didn't use the recipe. Read More
(52)
Rating: 4 stars
07/03/2007
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 after it's been reduced and is taken off the stove. Add a tablespoon or two per person. The dish really is fantastic and you should expect rave reviews! Read More
(44)
Rating: 5 stars
07/11/2003
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 1/4 cup of fat-free half and half. I'll be making this to serve with pasta even when I'm not serving salmon. Thanks so much! Read More
(38)
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Rating: 5 stars
07/26/2006
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 the contrast in colours. Read More
(30)
Rating: 4 stars
08/15/2005
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 thought it might have tasted wierd together. It was good! I also added a whole can of chicken broth instead of 1 cup because I didn't want it to go to waste. I used fresh coho salmon and whole wheat angel hair pasta. Served with fresh steamed broccoli for a meal you can feel good about eating! Read More
(29)
Rating: 5 stars
07/11/2003
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 wonderful flavors together and I also added about a 1/3 cup cream to the sauce to make it a little creamy. This dish is extremely healthy even when you add a little cream. It is sure to please any salmon-loving guests! Five stars!!! Read More
(22)
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Rating: 5 stars
08/07/2005
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. Read More
(19)
Rating: 5 stars
11/12/2005
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 instead of the pasta to me fish goes better with rice and with the sauce as spicy as it sounded I just figured the flavors would go better with rice. I made it for my boyfriend and another couple and they said it was definitely on the "Make again!" list. Read More
(19)
Rating: 5 stars
06/29/2007
One word. Fantabulous...lol. I made it with roasted garlic angel hair pasta w/ garlic bread for dinner & the family ate it all up. Will make again Read More
(18)
Rating: 3 stars
09/04/2013
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 really good with flavors said it didn't blend well with the salmon. He also said and I quote "that was unsatisfying". Read More
(14)