Parmesan-Crusted Salmon with Angel Hair Pasta and Roasted Red Pepper Salsa


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Parmesan-Crusted Salmon with Angel Hair Pasta and Roasted Red Pepper Salsa

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    This zesty salmon sits on a bed of pasta and roasted red pepper salsa. Perfect for your family of 4, or a cozy date night in for 2.

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    Servings and Ingredients

    Serves 4
    2 tbsp.Hy-Vee grated Parmesan cheese
    2 tbsp.Hy-Vee plain panko bread crumbs
    4(4-oz. each) salmon fillets
    1fresh lime, juiced and divided
    Hy-Vee salt, to taste
    Hy-Vee ground black pepper, to taste
    8 oz.Hy-Vee whole wheat angel hair pasta, uncooked
    ½ c.diced roasted red peppers, drained
    1 clove(s)garlic, minced
    1 tbsp.fresh cilantro, chopped

    Things To Grab

    • Medium bowl
    • Aluminum foil
    • Large baking sheet
    • Meat thermometer
    • Large pot
    • Colander
    • Small bowl


    1. Mix Parmesan cheese and panko bread crumbs together; set aside.
    2. Lay salmon fillets skin-side-down on a foil-lined baking sheet. Drizzle salmon fillets with half the lime juice and season to taste with salt and pepper. Coat top of the salmon filets with Parmesan mixture.

    3. Bake at 400 degrees for 14 to 16 minutes or until fish flakes easily with a fork (145 degrees). Broil the fish on HIGH for 2 minutes to brown the cheese coating.

    4. While the salmon is baking, cook pasta according to package directions.

    5. Combine roasted red peppers, garlic, and cilantro in a small bowl. Add remaining lime juice.

    6. Once salmon fillets are done, remove from pan with a spatula, allowing the skin to stick to the foil.
    7. Divide pasta among four plates; top each with a salmon fillet and the roasted red pepper salsa.

    Nutrition facts


    230 Calories per serving

    Amounts Per Serving

    • Total Fat: 3.5g
    • Cholesterol: 5mg
    • Sodium: 230mg
    • Total Carbohydrates: 44g
    • Protein: 10g

    Daily Values

    Vitamin A 35%
    Vitamin C 45%
    Iron 10%
    Calcium 10%

    Recipe Source:

    Chef Gary Puetz, Seasons Fall 2009.