Directions

1. 1
   In an 8-inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist-looking in thickest part, 12 to 14 minutes.
2. 2
   Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.
3. 3
   Pour pepper mixture into a 10-inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
4. 4
   Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
5. 5
   Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.