Roasted Pepper Rotini with Crispy Salmon
Roasted red peppers blended into a creamy sauce with ricotta — no cream needed — tossed with rotini and topped with crispy-skinned salmon. Dinner tonight, tomorrow's toddler lunch.
Ingredients
- 3 red bell peppers, roughly chopped
- 1 onion, sliced
- 2 garlic cloves
- Chicken bouillon, to taste
- 3 tbsp ricotta
- Rotini pasta
- Salmon fillets
- Olive oil, salt, and pepper
- Reserved pasta water
Steps
- Roast the peppers, onion, and garlic with olive oil at 425°F for 25–30 minutes, until soft and charred.
- Cook the rotini al dente; reserve a cup of pasta water.
- Blend the roasted vegetables with bouillon, ricotta, and a splash of pasta water until silky.
- Toss the sauce with the rotini, loosening with pasta water.
- Salt the salmon skin directly, then sear skin-side down in a hot pan until shatteringly crisp; flip to finish.
- Serve the salmon over the rotini. For little ones: skin off, bones checked, salmon flaked in.