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Dinner recipe · from the recipe book

Baked Salmon Penne in Roasted Pepper Cream

Tender chunks of salmon and penne bake in a silky, smoky-sweet roasted red pepper sauce under a bubbly mozzarella and Parmesan crust brightened with lemon zest.

Baked Salmon Penne in Roasted Pepper Cream

Ingredients

  • 3½ medium400 gRed bell pepperhalved and seeded
  • 4 cloves12 gGarlicpeeled, cloves left whole
  • 2 tbsp30 gOlive oil
  • 12⅔ cups3,000 gWater
  • ¾ tsp5 gSalt
  • 12 oz340 gPasta, drypenne
  • 1 lb450 gSalmon filletskin removed, cut into 1-inch cubes
  • 1 cup (240 ml)240 gMilk, 2%
  • ¼ cup60 gCream cheesesoftened
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gBlack pepper
  • 1½ tsp3 gLemon zest
  • 3½ oz100 gPart-skim mozzarellashredded
  • ⅓ cup grated30 gGrated Parmesan
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 450°F (230°C). Place the red bell pepper halves cut side down on a rimmed baking sheet with the garlic cloves, and drizzle with half of the olive oil.
  2. Roast the bell peppers and garlic for 25 to 30 minutes, until the pepper skins are blistered and charred in spots. Transfer the peppers to a bowl, cover, and let them steam for 10 minutes; keep the roasted garlic aside. Lower the oven to 400°F (200°C).
  3. While the peppers roast, bring the water to a boil in a large pot with half of the salt. Cook the pasta 2 minutes less than the package says, then drain.
  4. Peel the skins off the roasted bell peppers. In a blender, blend the peppers, roasted garlic, milk, cream cheese, smoked paprika, black pepper, lemon zest and the remaining half of the salt until smooth.
  5. Brush a 9x13-inch baking dish with the remaining half of the olive oil. Add the drained pasta, the roasted pepper sauce and the salmon cubes, and gently fold together so the salmon is evenly spread.
  6. Scatter the mozzarella and Parmesan over the top. Bake uncovered for 20 to 25 minutes, until the cheese is bubbly and golden and the salmon reaches 145°F (63°C) in the center and flakes easily.
  7. Let the dish rest for 5 minutes, then sprinkle with the parsley and serve.

Contains: Milk, Fish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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