- Seafood pasta
- Salmon pasta
Baked salmon served with a red pepper sauce over pasta.
230 people made this
- 4 (120g) fillets salmon
- 2 tablespoons lemon juice
- 100g roasted red peppers
- 5 tablespoons grated Parmesan cheese
- 1 tablespoon cornflour
- 2 teaspoons minced green chilli
- 1 clove garlic, minced
- 4 tablespoons chopped fresh coriander
- 250ml chicken stock
- 1/2 (500g) packet vermicelli pasta
MethodPrep:15min ›Cook:25min ›Ready in:40min
- In a 20cm baking dish, arrange salmon filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 220 C / Gas 7. Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
- Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornflour, chilli and garlic. Add coriander and chicken stock; whirl to blend.
- Pour pepper mixture into a 25cm frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
- Cook pasta in 3 litres 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 375ml sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.
Reviews & ratingsAverage global rating:(203)
Reviews in English (157)
Altered ingredient amounts.Added extra chilli to give it a extra kick - looking forward to trying this with chicken as well.-04 Jan 2010
Used different ingredients.Instead of parmesan, I used half a can of chopped tomatoes - made it more saucy and less pesto-y. Also added pepper to the salmon and used different pasta.-15 Sep 2009
This Vegan Red Pepper Pantry Pasta Is Easy on a Weeknight—and Even Easier on Your Wallet
Everybody has at least one shelf-stable something that their pantry feels incomplete without, the kind of ingredient that can inspire dinner on even the least inspiring nights. For me, that something is a jar of roasted red peppers.
A few tender, sweet, slightly smoky peppers aren’t a meal on their own, but they’re a versatile jumping off point that can take you in a ton of different directions. With a container to my name, I can bulk up a niçoise salad, sweeten a pot of stewy black beans, flavor a tuna noodle casserole, or blitz together romesco—all good choices when I’m looking for big payoff without a lot of work (i.e., most of the time). Plus, jarred peppers are inexpensive, so you can easily build a dish around them that won’t break the bank. In my opinion, any smart cook is smarter with a jar on their shelf.
Lately I’ve been turning roasted red peppers into pantry pasta sauce: flavorful, thick, creamy, and (almost accidentally) totally vegan, thanks to the inclusion of a can of white beans and some starchy pasta water. Everything comes together in one pot while you boil your favorite pasta shape in another in under an hour, you can transform a collection of mostly pantry staples into a bright and homey meal.
Mashed white beans for creaminess + roasted red peppers for sweetness = a killer pantry one-two punch.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton
To make this easy dinner, you’ll first cook down your finely chopped peppers with aromatics until soft and fragrant, then add lemon juice and zest for a bit of brightness. I like the peppers that come whole, but you can definitely use strips and approximate amounts—they’ll all get minced eventually anyway. Adding the beans at this stage means breaking them down a bit by crushing them with the back of your spoon and starting to integrate them into the rest of the ingredients to create a rough mash. Finally, you’ll add your pasta water bit by bit on a lower heat, stirring and mashing as you go, until creamy and combined. All that’s left is to toss in your pasta I love this with something tubular that the rustic sauce can hide inside.
For a crispy finishing touch (that you’ll actually make first, to use the same pot for easy cleanup), the recipe calls for a batch of “garlic bread breadcrumbs,” so named because they taste like a pulverized version of the beloved side dish. Parsley and garlic do the flavor heavy lifting, and the result is what my colleague Joe Sevier called “spoonworthy, TBH.” I—a person whose fiancé found her eating cooled breadcrumbs straight from the pan with her fingers—couldn’t agree more. On top of the rich and saucy pasta, a hearty sprinkling provides just the right amount of texture and a fresh bite to boot.
Salmon Asparagus Pasta
Leftover salmon pasta is a classic way to use up your cooked salmon, whether it’s been baked, poached, or pan-fried. Pair with asparagus and lemon for a lovely spring meal.
- 500g dried pasta of your choice, like penne or farfalle
- 2 bunches of chopped asparagus spears cut into 2cm pieces
- 200g cream
- Zest of 2 lemons
- 50g freshly grated Parmesan cheese
- 1 handful of chopped fresh dill fronds plus more for garnish
- 300g flaked, cooked salmon
- 1 tablespoon olive oil
- Salt and freshly ground pepper
- Bring a large pot of salted water to boil and cook your pasta until al denté.
- When done, transfer the pasta to a colander, reserving the pasta cooking water in the pot.
- Reheat the pot of water over medium heat and add the chopped asparagus spears with olive oil and salt, cooking 1-2 min until they turn bright green and still have a snap, then transfer to the same colander as the pasta.
- Pour the cream into a 12-inch skillet and bring to a boil, then reduce to simmer and cook until reduced by half and the cream easily coats the back of a spoon.
- Add the lemon zest, Parmesan cheese, fresh dill and cooked salmon to the cream and stir until the cheese is melted and the salmon warmed through. Season with salt and pepper.
- Add the cooked bow tie pasta to the skillet and toss to coat. Add more salt and pepper to taste, and top with more Parmesan cheese and dill if desired. Serve immediately.
5 Ingredient Roasted Red Pepper Pasta with Mushrooms
5 ingredient roasted red pepper pasta with basil and mushrooms comes together in just 30 minutes. Vegetarian, weeknight-friendly, and great for leftovers!
Happy Day 3 of 5 Ingredient Recipe Week! Are we feeling bold and assertive waltzing into the supermarket with a grocery list so short it doesn’t even require a cart? That’s my kind of trip. And don’t forget, if you’re making any of the recipes this week, tag me @dishingouthealth so I can see your masterpieces and invite myself over for dessert.
We kicked off the week with salmon, which was closely followed by these glorious peanut butter chocolate treats, and now we’re tucking into a bowl of pure pasta bliss. We should really do weeks like this more often, huh? This recipe will give you the confidence to ditch the pre-made sauces, because you can pack serious flavor into your homemade pasta with fresh produce and low effort/high ceiling ingredients like jarred roasted red peppers.
This is a convenience item I literally always have on hand for homemade hummus, sauces, or soup. They blend into a vibrant, ultra silky puree with big flavor and a slightly smoky backbone. A crucial component of this recipe that isn’t even tallied in the ingredient list is the pasta water (aka liquid gold). That murky pasta water that you may typically send gushing down the drain is filled with residual starch that can help turn your sauce ultra glossy and luxurious. It’s the one element that can turn standard homemade pasta into restaurant-quality stuff. (And you don’t even need to add it to your grocery list!)
Sautéed mushrooms add meaty texture and a boost of umami to this vegetarian main. If you’re not a ‘shroom fan, you can swap them for fresh spinach, kale, broccoli rabe, or really any veggie that’s speaking to you.
And of course the Parmesan garnish is optional, but highly recommended if you’re not making the dish vegan. [But if so, nutritional yeast is your best friend (and my best friend) here.]Give this recipe a try for an guaranteed family favorite. And be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
- 8 ounces spinach fettuccine pasta
- 2 tablespoons plus 1 teaspoon olive oil
- 1 cup red onion, finely diced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 salmon fillet (8 ounces)
- 1/4 teaspoon dried dill weed
- 1 pound Roma tomatoes, peeled, seeded, and chopped
- 1/4 cup dry white wine
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Cook pasta in boiling water according to the package directions. Drain, reserving pasta water. Toss pasta with 1 teaspoon olive oil. Keep it warm.
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onions. Cook and stir until softened. Add red pepper flakes, oregano, and salmon. Break up the salmon with a spatula as it cooks. Stir in dill, chopped tomatoes, and wine bring to a boil. Turn heat to low. Simmer for 10 minutes season with salt and pepper. Add some reserved pasta water if the sauce gets dry.
Mound the pasta on plates. Make a well in the center of each mound and ladle in the tomato-salmon sauce. Garnish with parsley and Parmesan cheese. Serve warm.
Ina Garten’s Seared Salmon with Spicy Red Pepper Aioli
At the risk of becoming like one Trent Pheifer, we present yet another Ina Garten masterpiece. Trent Pheifer is a 35-year-old man who took it upon himself to cook every single one of Ina’s recipes. That is one monumental task given that our Ina has an 18-year cooking career and 12 published cookbooks. But we can’t help feeling Trent, whose food blog is called “Store Bought is Fine”, glommed onto this fantastic recipe in a New York minute. Because that’s almost as fast as it takes to make this absolutely delicious recipe. The prep time is 10 minutes tops, the cooking time is 6 minutes. And the fish rests for up to 5. As Ina would say “How Easy is That?”.
We’d be even harder-pressed to find a Salmon recipe as good as Ina’s.
This recipe is from Ina’s “Modern Comfort Food”(Clarkson Potter 2020). Ina’s timing on this one was incredible. She’d captured the quarantine crowd last April when she poured her beverage of choice: A bright pink cosmopolitan in an enormous glass. It was nine o’clock in the morning. Back to the pink salmon. Cooked in a cast-iron skillet, the salmon is seared over high heat on the stovetop then finished in the oven. It emerges crispy on the outside, moist on the inside. But the absolute icing on the cake or salmon is this terrific spicy aioli. Its red and chipotle peppers, garlic, and lime juice give it a smoky-smooth spiciness that’s out of this world.
Garlic Butter Salmon Pasta
- 1/2 pound fresh salmon
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 3-4 cloves garlic minced
- Optional garnish: fresh parsley, red pepper flakes, parmesan cheese
- 4 ounces uncooked pasta
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Uses for roasted red pepper sauce
There are plenty of ways to use this red pepper coulis (see my intro if you missed what a coulis is).
Of course, my favorite way to use it is as a veggie pasta sauce. It’s creamy and velvety, and it clings perfectly to gluten free pasta.
But I also serve it with vegan mushroom meatballs.
It also tastes fantastic as a dip! I serve it along with Instant Pot steamed artichokes.
Other ways I use it are as a sauce on eggs, baked salmon, and chicken.
Ingredient notes and recipe nutrition
- Roasted red bell peppers– Bell peppers are high in vitamins C and B6, and they have anti-inflammatory properties. Dr. Axe has more info about the nutrition in bell peppers.
Red pepper sauce recipe notes
- Blend slowly at first. You want to be sure that the nuts are crushed a bit before you kick your blender into high power. This is what the sauce should look like, before and after.
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- 1 large red bell pepper
- 1/2 teaspoon olive oil
- 2 large eggs
- 1 large egg yolk
- 2 1/2 cups all-purpose flour, plus more for dusting
- Coarse salt
- Semolina flour, for storage
Preheat oven to 450 degrees. Rub 1 large red bell pepper (about 10 ounces) with 1/2 teaspoon olive oil, and place on a baking sheet. Cook, flipping after 10 minutes, until skin begins to bubble and is lightly brown in spots, about 25 minutes. Transfer to a bowl, and immediately cover with plastic wrap. Set aside to steam 15 minutes. Remove skin, stem, seeds, and ribs, and discard. Puree pepper in a food processor (you should have about 1/2 cup puree).
Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is too sticky. Place on a piece of parchment, and cover with an inverted bowl, or wrap tightly in plastic let rest for 1 to 2 hours.
Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut out as directed in corresponding recipe, using a dry brush to dust flour off if needed. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semidry and won't stick together, about 20 minutes. Cook immediately, or lay flat on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.
Quick and Easy Roasted Red Pepper Pasta
Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
I made this for a quick dinner last night, so I thought I&rsquod share it with you this morning. It&rsquos almost identical to a recipe I posted here back in ancient times, also known as 2009, but it&rsquos much quicker, easier, and will leave more time for you and your husband to catch up on old Season 3 episodes of 24, which have recently been playing on some cable channel without commercial interruptions.
Along those lines, I would like to say that I don&rsquot think my central nervous system will make it to Season 4. I just don&rsquot.
Anyway, in the old, ancient version of this pasta, I took the time to roast the red peppers myself over the stovetop burner, and I added toasted pine nuts, which added a nutty flavor and a little crunch. But last night, I had no time for roasting. I had no time for nutty crunch. I just had time to whip up a quick, easy pasta. And I just had time for Jack Bauer.
I love, love, love these things. You can find lots of different brands, lots of different sizes of jars. But jarred roasted red peppers are absolutely, positively something you should stock in your pantry or fridge if you don&rsquot already. They&rsquore just smashing in sauces like this one, but they&rsquore also perfect cut into strips on a sandwich, chopped and spooned over a block of cream cheese with crackers, or just eaten on a plate for lunch with a pile of cottage cheese.
Start by grabbing any pasta you want. I got this in the big city, and it&rsquos part of my Different Pasta Shapes collection, which I would someday bequeath to a museum if I didn&rsquot have big ol&rsquo plans to eat it all.
Throw it into salted boiling water and cook it till it&rsquos al dente.
Then pile some roasted red peppers onto the cutting board&hellip
Next, grab a couple of tablespoons of glorious, flavorful butter&hellip
Then throw in the onions and garlic.
Saute them until they&rsquore soft, about 3 to 4 minutes or so.
Next, throw in the chopped red peppers&hellip
And cook them around for a couple of minutes, just until they&rsquore heated through.
To a food processor or blender&hellip
Then puree it until it&rsquos all&hellipwell, pureed!
Mmmm. This is divine right here. And even though it&rsquos totally pureed, it&rsquoll still have a great texture to it. Yum!
Now, back to the skillet: Heat another couple tablespoons of butter&hellip
Then pour the pureed pepper right in.
Turn on the heat and start to heat up the puree&hellip
Then pour in some vegetable or chicken broth to thin it a bit.
Then, my favorite part: Add in some heavy cream.
Stir it around and see what it looks like, then you can always splash in a little more cream if you want it even richer.
Next, mince up some herbs. I only had parsley, but if I&rsquod had basil I would have gone crazy with it.
Throw it right into the sauce&hellip
Then taste the sauce and add more salt and pepper if it needs it.
Drain the pasta and throw it into the sauce&hellip
Then in goes the Parmesan&hellip
Then toss it all together, sprinkling in more Parmesan and/or parsley as you go!
One of my favorite things on earth. And takes no time at all! And you can serve it with a grilled chicken breast or slice the chicken and mix it in with the sauce.