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Creamy Roasted Red Pepper Salmon

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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

Find it online: https://deliceflash.com/creamy-roasted-red-pepper-salmon/