Creamy Red Pepper Salmon with Pasta | CookOS

Creamy Red Pepper Salmon

Name: Creamy Red Pepper Salmon with Pasta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 skinless salmon filets (about 9 oz total), vacuum sealed; 4 oz pasta; ½ cup sour cream; 1 cup finely chopped roasted red peppers; ½ tsp Old Bay seasoning; 2 cup chopped spinach

This creamy red pepper salmon pairs tender vacuum-sealed salmon filets with a silky roasted red pepper and sour cream sauce over pasta. The smoky, tangy peppers cut through the richness of the cream, delivering bold flavor with minimal prep time.

🌍American 🥗Pescatarian 🏷️Salmon 🏷️Red peppers 🏷️Pasta 🏷️Seafood Creamy sauce

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🏷️

🏷️Old bay seasoning

Total

55 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 skinless salmon filets (about 9 oz total), vacuum sealed
4 oz pasta
½ cup sour cream
1 cup finely chopped roasted red peppers
½ tsp Old Bay seasoning
2 cup chopped spinach

6 Ingredients

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Instructions

1
Place salmon in a Suvie pan, cover with water, and insert into the top right zone of your Suvie. Place pasta in a starch pan and insert into your Suvie.
2
In a second Suvie pan, stir together sour cream, roasted red peppers, Old Bay seasoning, and spinach. Insert pan into the top left zone of your Suvie. Fill reservoir, input settings, and cook now or schedule.
3
Set My Cook > Multi-Zone Settings: Protein: 125°F for 45 minutes, Vegetable: 0 minutes, Starch: 12 minutes
4
After the cook, remove pans from Suvie. Add pasta to pan with red pepper mixture, stirring to incorporate. Season to taste with salt and pepper and divide between plates. Remove salmon from packaging and pat dry. Flake salmon over the top of pasta and serve.

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Tips & Notes

Pro tips

Don't overcook vacuum-sealed salmon—it's already cooked. Just warm it gently in the sauce for 3-4 minutes to infuse flavor without drying it out.
Finely chop the roasted red peppers to ensure they fully incorporate into the cream sauce, creating a smooth, silky texture rather than chunky pieces.
Stir the spinach in at the end off heat—residual warmth wilts it while preserving its bright color and nutrients.
Taste the sauce before serving; Old Bay can vary in saltiness, so adjust seasoning with salt and pepper to balance the tang of the peppers and sour cream.

Substitutions

Sour cream → Greek yogurt (1:1 ratio, slightly tangier)
Roasted red peppers → jarred piquanté peppers or fire-roasted tomatoes (same volume, different flavor profile)
Old Bay → smoked paprika + garlic powder (¼ tsp each, milder heat)
Spinach → arugula or fresh basil (add at end, no cooking needed)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or cream to restore sauce consistency.

Common Questions

Can I use fresh salmon instead of vacuum sealed?

Yes. Fresh salmon filets work well—pan-sear or bake at 400°F for 10-12 minutes until opaque. Vacuum-sealed salmon is pre-cooked and just needs reheating.

What pasta shape works best?

Any 4 oz pasta works. Penne or rigatoni hold the sauce better than thin noodles, but use what you have.

Can I make this ahead?

Yes. Prepare the red pepper sauce up to 2 days ahead and refrigerate. Reheat gently on the stovetop, cook pasta fresh, and warm salmon filets in the sauce just before serving.

Is there a dairy-free substitute for sour cream?

Greek yogurt works as a 1:1 swap, though it's slightly tangier. Coconut cream adds richness but changes the flavor profile.

How do I know when salmon is done?

Salmon should flake easily with a fork and reach 145°F internal temperature. If using vacuum-sealed filets, warm through until heated to the center (about 3-4 minutes).