Directions:
- In an 8-inch baking dish, mix salmon with lemon juice and arrange in a single layer.
- 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.
- Meanwhile, in a blender or food processor, smoothly purée red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and broth; whirl to blend.
- Pour pepper mixture into a 10- to 12-inch frying pan. Stir over high heat until boiling; keep warm.
- Meanwhile, cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain; return to pan.
- Stir juices from the baked salmon into red pepper sauce. Mix 1 1/3 cups sauce with pasta.
- Spoon pasta onto plates. Top with fish and drizzle with remaining sauce. Serve, or cover and chill up to 1 day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2233.11 Kcal (9350 kJ) | ||
| Calories from fat | 527.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.66g | 90% | |
|---|---|---|---|
| Cholesterol | 101.56mg | 34% | |
| Sodium | 3953.38mg | 165% | |
| Potassium | 689.58mg | 15% | |
| Total Carbs | 368.48g | 123% | |
| Sugars | 146.96g | 588% | |
| Dietary Fiber | 18.67g | 75% | |
| Protein | 42.73g | 85% | |
| Vitamin C | 113.7mg | 190% | |
| Iron | 796.5mg | 4425% | |
| Calcium | 381.7mg | 38% | |
| Amount Per 100 g | |||
| Calories | 266.78 Kcal (1117 kJ) | ||
| Calories from fat | 63.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 90% | |
|---|---|---|---|
| Cholesterol | 12.13mg | 34% | |
| Sodium | 472.3mg | 165% | |
| Potassium | 82.38mg | 15% | |
| Total Carbs | 44.02g | 123% | |
| Sugars | 17.56g | 588% | |
| Dietary Fiber | 2.23g | 75% | |
| Protein | 5.11g | 85% | |
| Vitamin C | 13.6mg | 190% | |
| Iron | 95.2mg | 4425% | |
| Calcium | 45.6mg | 38% | |
* 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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