Description
A flavorful and creamy salmon dish featuring pan-seared fillets served in a rich roasted red pepper sauce with garlic, spinach, Parmesan, and a hint of red pepper flakes. This recipe offers a perfect balance of tender fish and vibrant vegetables, ideal for a quick and satisfying dinner.
Ingredients
Scale
Salmon
- 2 salmon fillets skin on (about 1 lb.)
- Salt and pepper to season
- 1 tbsp. olive oil
- 1 tbsp. butter
Sauce and Vegetables
- 3 cloves garlic, finely diced
- 4 oz. roasted red peppers, diced
- 4 cups fresh baby spinach
- ½ cup Half & Half or heavy cream
- ¼ cup grated Parmesan cheese
- ¼ tsp. red pepper flakes or to taste
- ¼ cup chopped parsley
- Salt and pepper to taste
Instructions
- Season the Salmon: Pat the salmon fillets dry and season both sides with salt and pepper to enhance their natural flavors before cooking.
- Sear the Salmon: Heat olive oil in a medium non-stick skillet over medium heat. Place the salmon fillets flesh-side down and cook for about 5 minutes per side, or until the salmon is cooked to your preferred level of doneness. Remove the salmon from the skillet and set it aside to keep warm.
- Prepare the Sauce Base: In the same skillet, add butter and finely diced garlic. Sauté the garlic for about 1 minute until fragrant but not browned to avoid bitterness.
- Add Roasted Peppers: Stir in the diced roasted red peppers and cook for an additional 2 minutes to allow their flavors to meld with the garlic and butter.
- Wilt the Spinach: Add fresh baby spinach to the skillet and cook just until wilted, stirring gently to combine with the pepper mixture.
- Create the Creamy Sauce: Lower the heat to a gentle simmer and pour in the Half & Half or heavy cream. Stir in the grated Parmesan cheese, red pepper flakes, chopped parsley, and season with salt and pepper. Stir continuously until the cheese has melted and the sauce has thickened slightly.
- Reintroduce the Salmon: Return the cooked salmon fillets to the skillet, spooning the creamy roasted pepper sauce over each fillet so they absorb the flavors.
- Serve: Plate the salmon fillets topped with the sauce. This dish pairs wonderfully with pasta, rice, or steamed vegetables for a complete meal.
Notes
- Use skin-on salmon for added flavor and to help keep the fillets intact while cooking.
- Adjust the red pepper flakes according to your spice preference.
- Roasted red peppers can be canned or freshly roasted for best flavor.
- Half & Half creates a lighter sauce, while heavy cream offers a richer texture.
- Leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
