Beazell's Cook Book

Salmon with Wheat Pasta

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Salmon with Wheat Pasta  




1 pound fresh skinless salmon fillets, cut into 4 pieces

2 medium yellow and/or green bell peppers, cut into 1-inch pieces

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 tablespoon fresh rosemary

1 teaspoon Beazell's Cajun Seasoning

6 ounces whole grain pasta

2 tablespoons white wine

2 tablespoons balsamic vinegar


Garnish – shallot, sliced



Preheat the oven to 425 degrees F.

Thaw salmon if frozen. Rinse salmon; pat dry with paper towels. Lightly sprinkle with Beazell's Cajun Seasoning. Set aside.

In a baking pan, combine sweet pepper pieces and tomatoes. Drizzle with olive oil and sprinkle with the rosemary and Beazell's Cajun Seasoning. Toss to coat. Roast, uncovered, for 20 minutes.

Meanwhile, cook pasta according to package directions; drain and keep warm.

After 20 minutes, remove pan from oven. Stir wine and balsamic vinegar into vegetable mixture. Add salmon pieces to pan and make sure each piece is coated with the wine mixture. Return to oven and roast about 10 minutes more or until salmon flakes easily. Garnish with shallots.


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