Description
This Creamy Roasted Red Pepper Salmon is a flavorful and healthy dish featuring pan-seared salmon fillets served with a rich and velvety roasted red pepper and coconut milk sauce. Enhanced with sautéed onions, garlic, and optional spinach and cherry tomatoes, this recipe delivers a perfect balance of creamy texture and fresh taste, ideal for a satisfying dinner served alongside rice, couscous, or roasted vegetables.
Ingredients
Units
Scale
Salmon
- 2 lbs salmon, cut into individual portions
- 2 Tbsp avocado oil
- 1/2 tsp sea salt, to taste
- 1 tsp garlic powder
- 1/2 tsp paprika
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 ounces baby spinach (optional)
Instructions
- Make the Roasted Red Pepper Sauce: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional 2-3 minutes until fragrant. Transfer the onion and garlic mixture to a high-powered blender or food processor. Add drained roasted red peppers, coconut milk, and sea salt. Blend until smooth and creamy. Set aside.
- Cook the Salmon: Heat 2 tablespoons of avocado oil in the same skillet used for the sauce over medium-high heat until it reaches a sizzling temperature around 400-500°F. Carefully place salmon fillets skin side up (flesh side down) onto the hot skillet. Cook the flesh side for 6 minutes without moving. Using a metal spatula, gently flip the salmon and cook skin side for 4 minutes or until desired doneness. Use a meat thermometer to ensure the internal temperature is 145°F for fully cooked or 125°F for a softer texture. Remove salmon from skillet and let rest for 10 minutes.
- Finish the Sauce & Serve: Pour the prepared roasted red pepper sauce into a skillet or saucepan and heat over medium until it gently bubbles. Add cherry tomatoes and baby spinach if using, cooking and stirring until the spinach wilts, approximately 2-3 minutes. Place the rested salmon portions on plates or bowls, spoon the warm sauce over the salmon, and serve with your choice of sides such as steamed brown rice, mashed potatoes, or roasted vegetables.
Notes
- Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
- Use a laser thermometer, if available, to accurately check skillet temperatures for optimal searing.
- To avoid grease splatter, gently place and flip salmon fillets and consider using a mesh splatter guard.
- Adjust salmon cooking time to personal preference for doneness, remembering it will continue to cook slightly while resting.
- Pair this dish with neutral starches like rice or couscous to soak up the delicious sauce.
Nutrition
- Serving Size: 1 salmon portion with sauce (~8 oz salmon + 1/4 sauce)
- Calories: 450
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
