Roasted Red Pepper Pasta with Crispy Salmon

This Roasted Red Pepper Pasta with Crispy Salmon is a vibrant, restaurant-worthy meal that comes together easily at home. The smoky-sweet roasted red pepper sauce gets a flavorful kick from chipotle-infused olive oil and a creamy parmesan finish. It pairs perfectly with air-fried salmon that's brushed with garlic olive oil and topped with a drizzle of lemon-infused olive oil for brightness. It’s an elevated yet approachable weeknight dinner you’ll want to make on repeat.

Ingredients

For the Salmon:

• 2–4 salmon fillets (6 oz each, skinless or skin-on)

• 1 tbsp garlic-infused olive oil (for brushing)

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika

• Kosher salt and freshly cracked black pepper

• Lemon-infused olive oil (for finishing drizzle)

For the Roasted Red Pepper Sauce:

• 1 jar (12 oz) roasted red peppers, drained

• 2–3 garlic cloves

• 1/4 cup heavy cream

• 1/4 cup grated parmesan

• 2 tbsp chipotle-infused olive oil

• 1/2 tsp red pepper flakes (optional, for heat)

• 1 tsp sundried tomato paste (optional, for umami depth)

• Kosher salt and black pepper, to taste

• 2 tbsp fresh basil, chopped

For the Blistered Tomatoes:

• 1 cup cherry tomatoes

• Olive oil (just enough to coat)

• Salt and pepper

For the Pasta:

• 8 oz fettuccine

• 1/2 cup reserved pasta water

• Basil or Tuscan herb-infused olive oil (optional, for finishing)

Preparation:

1. Bring a large pot of salted water to a boil. While it heats, prepare the tomatoes, sauce, and salmon.

   
   

2. Roast the Cherry Tomatoes. Preheat the oven to 400°F. Toss cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet or baking dish and roast for 10–12 minutes until softened. For extra char, switch to the broiler for 2–4 minutes at the end. Set aside.

   
   

3. Make the Red Pepper Sauce. In a blender or food processor, combine the roasted red peppers, garlic, chipotle-infused olive oil, heavy cream, parmesan, red pepper flakes (if using), and sundried tomato paste. Blend until smooth and creamy. Taste and season with salt and pepper to your liking. Set aside.

   
   

4. Cook the Salmon. Pat salmon fillets dry. Brush each with garlic-infused olive oil, then season with garlic powder, smoked paprika, salt, and pepper. Air fry at 390°F for 8–10 minutes, depending on thickness (no need to flip). Once cooked, let rest for a minute, then drizzle lightly with lemon-infused olive oil and garnish with lemon zest, if desired.

   
   

5. Cook the pasta until al dente. Reserve 1/2 cup of pasta water before draining.

   
   

6. Return pasta to the pot and pour in the roasted red pepper sauce along with the chopped basil. Toss over medium-low heat until warmed through, adding reserved pasta water as needed to loosen the sauce.

   
   

7. You can stir the blistered tomatoes into the pasta for full integration, or spoon them over the plated dish for a pop of color and texture. Tip: I prefer adding them on top as a garnish for better texture and presentation.

   
   

8. Divide the sauced pasta among plates or shallow bowls. Top with salmon fillets. Finish with a light drizzle of basil or Tuscan herb-infused olive oil (optional), a sprinkle of fresh basil, and grated parmesan, if desired.