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May 21, 2018


Make quick and easy weeknight dinner feel special with this Salmon Pappardelle in Roasted Red Pepper Cream Sauce. Perfectly pan-seared salmon with al dente pappardelle pasta and tender spinach is coated in a creamy roasted sweet red pepper sauce. This is a home cooked meal to look forward to!

Salmon Pappardelle In Roasted Red Pepper Cream Sauce

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There is a cashier at the grocery store I frequent I refer to as "The Eye Roller". Anytime I make a special request, she rolls her eyes. 

"Could I have that in plastic"? Eye roll.
"Please bag the water". Eye roll. 

Every. Time. 

You'd think her eyes would permanently be stuck to the top of her eye socket because she rolls them so much. Do you ever get the feeling some people think they are doing you a favor by performing their job? I do! Sometimes I feel that customer service has become a lost art. It's to the extent where I am so touched when someone is helpful, courteous, and doing their job well that I'd want to hug them or make them cookies.

Maybe that's just me. Thanks for letting me think out loud, or in this case in black and white :)

This salmon dish is a winner guys! It is truly quick and easy, the kind of recipe that I'm relying on for weeknight dinners. With the long-awaited extended daylight hours and mild temperatures, I want to spend more of my time outdoors and less in the kitchen after a day at the office.  

What this dish also has going for it is it makes a small amount of salmon go a long way. Let's face it, salmon is expensive when compared to chicken and pork. When you can make about a pound of salmon feed four people and leave them feeling full—SCORE!!

Salmon Pappardelle In Roasted Red Pepper Cream Sauce

I'm going to come clean, if you decide to make this, you may or may not notice two things: 

1) There will be a little more sauce in yours 
2) Your sauce may be slightly deeper in color

Why is that? Well, after doing this photoshoot, I made a last minute decision. I felt the only thing this recipe could use is a little more sauce because it is so good! I tweaked the recipe and increased the amount of red pepper sauce. As I made the revised batch, it occurred to me that sriracha with its tangy, spicy, and garlicky profile would elevate the sauce even more. And it did! So I added it to the final recipe, which results in a sauce that slightly deeper in color than the original version you see here.

Salmon Pappardelle In Roasted Red Pepper Cream Sauce

I did not conduct a second photoshoot. My tripod has been giving me trouble, and I din't want to spend another chunk of my day fighting with it. If an inanimate object could show subordination, my tripod was definitely saying, "You're not the bossa me"!  

One thing for sure, I'm going to do a little shopping at my favorite online store at Amazon. I'm determined to have a new tripod that won't yell at me the next time I conduct a photo shoot! And with my Amazon Prime, I will get it with no shipping cost and two day delivery!

Salmon Pappardelle In Roasted Red Pepper Cream Sauce

When I eat Salmon Pappardelle in Roasted Red Pepper Cream Sauce, I feel like I'm dining out. It just tastes luxurious. Pair it with a nice glass of wine and it's a great night!



Salmon Pappardelle In Roasted Red Pepper Cream Sauce


1 lb. salmon steak or fillet 
1 tbsp.  vegetable oil
1/2 generous tsp. salt, divided
1/4 generous tsp. black pepper, divided
1 12 ounce jar roasted sweet red pepper, well drained
1 16 ounce bag pappardelle pasta
3 tbsp. minced shallot
1 1/2 cup light cream
1/2 cup reserved pasta water
2 tsp. sriracha (optional)
3 cups baby spinach


Pat salmon dry. Allow to sit at room temperature for 15 minutes before cooking. 

Bring a large pot of salted water to a boil for pasta.

Using a food processor or a blender, puree the roasted red pepper. Set aside.

Preheat a large skillet on medium high. Season both sides of salmon with a sprinkling of salt and pepper. 

When skillet is hot, add 1 tablespoon oil. Add salmon, skin side down. Reduce heat to medium. Gently press down of salmon with a spatula  for 10-15 seconds to ensure the skin comes in contact with the skillet. At this point, leave the salmon alone. The flesh will lighten in color as it cooks from the bottom up. Cook for 4  to 6 minutes or until the pale color has reached 2/3 way up. Flip salmon over. Cook for approximately 2 minutes or until the sides of the salmon turn almost completely pale. 

If using salmon steak where the sides are covered by skin, use a instant read thermometer to test for doneness. Insert thermometer into the deepest part. It's done when the temperature reaches 135 degrees F.

Remove salmon from skillet. Allow to rest for 5 minutes. Remove and discard skin. Break into bite size chunks. Set aside.

Add pasta to the pot of boiling water. Cook until al dente. Reserve 1/2 cup of water. One minute before draining, stir in spinach. Drain pasta.

Bring skillet back to heat on medium. Add shallot, stirring constantly for 2 minutes. Add a additional teaspoon or so of oil if the shallot sticks to pan. Stir in light cream, reserved pasta water, and pureed red peppers. Add sriracha and the remaining salt and pepper. Increase heat to medium high. When sauce begins to bubble, reduce heat to medium low. Simmer gently for 2 minutes. Fold in salmon. Simmer for a minute to reheat salmon. Season with additional salt and pepper to taste, if needed.

Return pasta back to the pot. Pour sauce over pasta. Work the sauce into the pasta being careful not to break up the salmon pieces. Serve hot.

Makes 4 servings.

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    May 08, 2018


    Mexican Horchata is a refreshing and slightly sweetened rice milk drink. This version is delicately flavored with almond coconut milk, vanilla, and cinnamon. It is also dairy and gluten free!

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    If bad things happen in sets of three, then I am due to fall into a drainage hole, get pushed into a swimming pool, or something to that effect any day now. 

    The saga began over a week ago. It was a fine day with no rain in the forecast. I had to run out for a quick errand, and just as I left the house, it started to rain. A minute after I drove off, it poured and poured. The windshield wipers were going a mile a minute all the way to the store. Guess when the downpour stopped? Yep! when I got home. The 20 minutes I was out was the only 20 minutes it rained that day! Humph!!

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    Peach Cream Cheese Muffins with Streusel are wonderfully tender and with an abundance of soft peach chunks. They are topped with smooth layer of cream cheese and finished off with a sprinkling of buttery streusel. 

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    Here's a question for you: what item must you have with you when traveling? Why am I asking? Well, I'll be flying out to visit family soon, and I'm mentally making my checklist. One item that goes everywhere I go is hand sanitizer, but on extended trips, sanitizing wipes are also added to the list.

    March 28, 2018


    Unexpected flavor of mint infuses springtime freshness to One Skillet Ham and Peas Gnocchi with Mint. With minimal prep and less than 15-minutes to cook, this dish is a welcomed addition to any busy weeknight menu, springtime or anytime!

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    So, this gnocchi dish started with chives as the herb of choice. It was delicious, and with ham and peas, it had a springtime flair. But I was looking for even more of a springtime vibe.

    As luck would have it, I found fresh mint left over from summer rolls I had made (they were yummy, thank you very much)! It was exactly what the gnocchi needed to add that extra breath of freshness. I pulled a switcheroo, so out with the chive and in with the mint!