Roasted Salmon Spaghetti in Creamy Poblano Sauce

Roasted Salmon Spaghetti in Creamy Poblano Sauce Roasted salmon swimming in a creamy poblano pasta sauce that’s out of this world. It's tough to beat this fusion seafood pasta recipe packed with traditional flavors from Latin America and Italy. Has someone been reading our minds?

Heavy cream combined with ripe poblano peppers makes a creamy pasta sauce that Barilla's spaghetti captures perfectly, adding a rich and vibrant green tone to its color. Add in sweetly pink roasted salmon, and you not only have a flavorful pasta dish, but also a work of art!

Roasted Salmon Spaghetti in Creamy Poblano Sauce

1 (5-oz) piece salmon fillet with skin
1 box of Barilla Spaghetti pasta 
2 tablespoons unsalted butter
Salt and pepper

For sauce:
2 tablespoons unsalted butter
½ white onion
1 garlic clove
4-6 poblano peppers (chopped and seeded)
¼ cup heavy cream

1. Bring 4-6 quarts of water to a boil. Add salt to taste. Add spaghetti noodles to boiling water.
2. For authentic “al dente” spaghetti, boil for 11 minutes, stirring occasionally. Drain well.
3. Rub salmon all over with the butter and season with salt and pepper.
4. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. 
5. Cut salmon in half crosswise. Discard skin.
6. Melt butter in skillet over medium heat. Add garlic and onion and sauté until onions brown, about 4-5 minutes.
7. Add the poblano peppers and sauté for 5 more minutes then stir in the cream. Bring to a boil then reduce heat and simmer until the sauce begins to thicken, about 5 minutes.
8. Puree in blender. Add salt. 
9. Add the sauce to the spaghetti pasta. Top with the salmon and serve.

Credit: Chef Santiago Gomez (

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