Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 117.08 Kcal (490 kJ) | ||
| Calories from fat | 33.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 6% | |
|---|---|---|---|
| Cholesterol | 20.29mg | 7% | |
| Sodium | 365.66mg | 15% | |
| Potassium | 218.83mg | 5% | |
| Total Carbs | 9.32g | 3% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 10.01g | 20% | |
| Vitamin C | 37.7mg | 63% | |
| Iron | 32.4mg | 180% | |
| Calcium | 100.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 81.13 Kcal (340 kJ) | ||
| Calories from fat | 22.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 6% | |
|---|---|---|---|
| Cholesterol | 14.06mg | 7% | |
| Sodium | 253.38mg | 15% | |
| Potassium | 151.64mg | 5% | |
| Total Carbs | 6.46g | 3% | |
| Sugars | 1.07g | 6% | |
| Dietary Fiber | 0.47g | 3% | |
| Protein | 6.94g | 20% | |
| Vitamin C | 26.1mg | 63% | |
| Iron | 22.4mg | 180% | |
| Calcium | 69.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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