• 4 (120g) salmon fillets
  • 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


  • STEP 1
    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.
  • STEP 2
    Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornflour, chilli and garlic. Add coriander and chicken stock; whirl to blend.
  • STEP 3
    Pour pepper mixture into a 25cm frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
  • STEP 4
    Cook pasta in 3 litres boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
  • STEP 5
    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.

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