Best Roasted Red Pepper Salmon Pasta Recipes

SALMON CREAM PASTA WITH ROASTED RED PEPPERS

Steps:

• Bring a large pot of heavily salted water to a boil and cook the pasta for 5 minutes. Drain. You want to under cook it since it will finish cooking in the sauce. Thoroughly toss it with a little oil and reserve it for later.
• Meanwhile, on medium heat, heat a skillet (or pot) large enough to hold the whole pasta dish. On both sides of the salmon, lightly oil it and sprinkle with salt and pepper. When the skillet is hot but not smoking, swirl in the 2 Tablespoons of olive oil. Sear the salmon quickly on both sides, approximately 1 minute per side, but don't cook through. Remove it to a plate.
• Sauté the onion in the pan for 3-4 minutes, but don't brown it. Stir in the garlic and red pepper flakes. Add the butter and allow it to melt. Stir in the flour until it's evenly distributed.
• Whisk in the wine and broth until smooth. Stir in the cream, salt and pepper and red peppers. Simmer very gently for about 15 minutes. Taste and adjust seasonings. If it tastes a little sharp from the wine, allow it to cook a another 5 or 10 minutes to let the wine mellow. Let your taste buds guide you. Don't boil it.
• Stir the spinach into the sauce and allow it to wilt. No need to cook it for more than a minute, it will cook very quickly and it's good if it still has its structure.
• Break up the salmon into large chunks. It will further break up as you mix it in, so keep the pieces larger than bite size. Give the pasta a toss to make sure it's not sticking to itself then pour it into the skillet. Add the salmon, herbs and Parmesan cheese and fold them all in to the sauce together very gently, using tongs. If you mix in each of these individually, your salmon will end up in shreds.
• Heat through for a minute or two. Serve, topped with more cheese if desired.

ROASTED RED PEPPER SALMON PASTA

Steps:

• Preheat outdoor grill for medium heat and lightly oil the grate.
• Puree roasted red peppers in a food processor; transfer to a cold large skillet.
• Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeno pepper, and garlic into red pepper puree.
• Bring red pepper mixture to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep warm.
• 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.
• 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.
• 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.

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

SHEET PAN SALMON AND BELL PEPPER DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
• Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
• Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
• Serve with lemon slices and remaining sauce.