Arrange the salmon fillets in a single layer in a baking dish and sprinkle with lemon juice. Tightly cover the dish with foil. Bake at 230 degrees C until fish is opaque, but still moist-looking in thickest part about 12 to 14 minutes.
Meanwhile, in a blender smoothly puree red capsicum, parmesan, cornflour, chilli and garlic. Add coriander and chicken stock; pulse to blend.
Pour capsicum mixture into a frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
Cook pasta in salted boiling water until al dente, about 5 minutes. Drain and return to pot.
Stir juices from the baked salmon into red capsicum sauce. Mix 1 1/2 cups of the sauce with pasta. Spoon pasta onto plates. Top with fish and drizzle with remaining sauce. Serve.