Better Than Takeout Wok-Fired Mexican Salmon & Bell Pepper Pasta: Easy Weeknight Meal, Flavor Bomb Fusion
A vibrant, one-pan fusion dish featuring flaky salmon and sweet bell peppers tossed in a smoky, spicy Mexican-inspired sauce with al dente pasta. This flavor-packed meal is ready in under 30 minutes, making it perfect for a busy weeknight.
Ingredients
Ingredients
- 12 oz penne or fusilli pasta gluten-free if needed
- 1 lb salmon fillet skin removed, cut into 1-inch cubes
- 2 tbsp olive oil divided
- 1 large red bell pepper thinly sliced
- 1 large green bell pepper thinly sliced
- 1 medium red onion thinly sliced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 cup fresh cilantro chopped, plus more for garnish
- 1 tbsp lime juice freshly squeezed
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper freshly ground
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to prevent drying out. Make-Ahead: You can chop all the vegetables and measure the spices ahead of time. Cook the salmon just before serving for best texture. Variations: For a creamier sauce, stir in 2 tablespoons of plain Greek yogurt at the end. For extra heat, add a pinch of cayenne pepper. Serving Suggestion: Serve with a side of Mexican street corn salad or a simple avocado salad.