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Red Pepper-Salmon Pasta





Yields
Makes 4 servings

Notes: To reheat, put each serving on a microwave-safe plate, cover with microwave-safe plastic wrap, and warm 1 plate at a time in a microwave oven at full power (100%) until steaming, 2 to 3 minutes. Garnish with cilantro.

 4 boned, skinned salmon fillets (each about 1 1/2 in. thick; 1 lb. total)
 2 tablespoons lemon juice
 1/2 cup canned peeled red peppers
 1/3 cup grated parmesan cheese
 1 tablespoon cornstarch
 2 teaspoons chopped fresh jalapeño chili
 1 clove garlic
 1/4 cup chopped fresh cilantro
 1 cup fat-skimmed chicken broth
 8 ounces dried angel hair pasta
Step 1
1

In an 8-inch baking dish, mix salmon with lemon juice and arrange in a single layer.

Step 2
2

Tightly cover dish with foil. Bake in a 450° oven until fish is opaque but still moist-looking in thickest part (cut to test), 12 to 14 minutes.

Step 3
3

Meanwhile, in a blender or food processor, smoothly purée red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and broth; whirl to blend.

Step 4
4

Pour pepper mixture into a 10- to 12-inch frying pan. Stir over high heat until boiling; keep warm.

Step 5
5

Meanwhile, cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain; return to pan.

Step 6
6

Stir juices from the baked salmon into red pepper sauce. Mix 1 1/3 cups sauce with pasta.

Step 7
7

Spoon pasta onto plates. Top with fish and drizzle with remaining sauce. Serve, or cover and chill up to 1 day.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 427Calories from Fat 21
% Daily Value *
Total Fat 10g16%

Saturated Fat 2.5g13%
Cholesterol 68mg23%
Sodium 234mg10%
Total Carbohydrate 46g16%

Dietary Fiber 1.4g6%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.