Description
A deliciously creamy and flavorful salmon dish, featuring a roasted red pepper sauce made with coconut milk. Perfectly seared salmon is topped with this velvety sauce, making for a satisfying and healthy meal.
Ingredients
Scale
For the Salmon:
- 2 lbs salmon, cut into individual portions
- 2 tbsp avocado oil (or high-temperature cooking oil)
- 1/2 tsp sea salt, to taste
- 1 tsp garlic powder
- 1/2 tsp paprika
For the Roasted Red Pepper Sauce:
- 1 tbsp avocado oil
- 1 cup yellow onion, chopped
- 5 large cloves garlic, minced
- 1 (16-oz) jar roasted red peppers, drained
- 1 (15-oz) can full-fat coconut milk
- 1 tsp sea salt, to taste
- 1 cup cherry tomatoes (optional)
- 5 oz baby spinach (optional)
Instructions
-
Make the Roasted Red Pepper Sauce:
- Heat 1 tbsp avocado oil in a large skillet over medium-high heat.
- Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for another 2-3 minutes until fragrant.
- Transfer the onion-garlic mixture to a high-powered blender or food processor.
- Add the drained roasted red peppers, coconut milk, and sea salt to the blender. Blend until the sauce is smooth and creamy. Set aside.
-
Cook the Salmon:
- Heat 2 tbsp avocado oil in the same skillet over medium-high heat until sizzling hot (400-500°F).
- Season the salmon fillets with garlic powder, paprika, and sea salt.
- Place the salmon fillets flesh side down (skin side up) in the hot skillet. Be careful to avoid oil splashes.
- Cook for 6 minutes on the flesh side, then flip carefully using a sturdy spatula and cook for another 4 minutes on the skin side, or until the salmon reaches your desired level of doneness.
- Internal temperature: Fully cooked at 145°F, or softer at 125°F.
- Remove the salmon from the skillet and let it rest for 10 minutes.
-
Finish the Sauce:
- Pour the blended roasted red pepper sauce back into a skillet or saucepan.
- Heat over medium heat and bring to a gentle bubble.
- Stir in the cherry tomatoes and spinach, if using, and cook for 2-3 minutes until the spinach is wilted.
-
Serve:
- Plate the salmon and pour the desired amount of roasted red pepper sauce over each fillet.
- Serve with your choice of steamed rice, mashed potatoes, pasta, or roasted vegetables to soak up the flavorful sauce.
Notes
- You can skip the optional cherry tomatoes and spinach, or substitute them with other vegetables such as zucchini or bell peppers.
- The salmon can be cooked to your preferred level of doneness. Use a meat thermometer for accuracy.
- For a dairy-free option, ensure the coconut milk is used as the cream base in the sauce.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 380kcal
- Sugar: 7g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg