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Creamy Roasted Red Pepper Salmon Recipe

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4.3 from 8 reviews

This Creamy Roasted Red Pepper Salmon recipe features tender pan-seared salmon fillets atop a luscious coconut milk-based roasted red pepper sauce. Enhanced with sautéed onions, garlic, and optional fresh spinach and cherry tomatoes, it’s a flavorful, comforting dish perfect for a wholesome dinner.

Ingredients

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

Optional Add-ins

  • 1 cup cherry tomatoes
  • 5 ounces baby spinach

Instructions

  1. Make the Roasted Red Pepper Sauce: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chopped yellow onion and sauté, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for an additional 2-3 minutes until fragrant. Transfer the cooked onion and garlic to a high-powered blender or food processor, setting the skillet aside for later use.
  2. Blend the Sauce: Into the blender, add the drained roasted red peppers, full-fat coconut milk, and sea salt. Blend until the mixture is completely smooth and creamy. Set the sauce aside.
  3. Prepare the Skillet: Heat 2 tablespoons of avocado oil in the same skillet over medium-high heat. Let it heat until it is sizzling hot, approximately 400 to 500°F. Using a laser thermometer is recommended to ensure the right temperature.
  4. Cook the Salmon – Side One: Carefully place the salmon fillets skin-side up (meaning flesh side down) into the hot skillet, gently lowering them to avoid oil splatter. Cook the fillets on the flesh side for about 6 minutes without moving them.
  5. Cook the Salmon – Side Two: Using a sturdy spatula, gently flip the salmon fillets onto the skin side. Cook for an additional 4 minutes or until the desired level of doneness is reached. Salmon is fully cooked at 145°F but can be enjoyed at 125°F for a juicier texture.
  6. Rest the Salmon: Remove the salmon from the skillet and place on a plate to rest for 10 minutes. This helps the juices redistribute inside the fish.
  7. Finish the Sauce: In a clean skillet or saucepan, pour the roasted red pepper sauce and warm over medium heat. Bring it to a gentle bubble. Add cherry tomatoes and baby spinach if using, cooking and stirring until the spinach wilts, about 2 to 3 minutes.
  8. Serve: Place the salmon fillets on plates or bowls with raised edges. Spoon desired amounts of the roasted red pepper sauce over the salmon. Pair with your choice of steamed rice, mashed potatoes, risotto, couscous, or pasta to soak up the delicious sauce. Enjoy!

Notes

  • Using a laser thermometer to monitor skillet temperature ensures perfect searing without burning.
  • Gently placing and flipping salmon reduces oil splatter and keeps fillets intact.
  • Resting salmon after cooking improves texture and juiciness.
  • Optional cherry tomatoes and baby spinach add freshness and color to the sauce.
  • This dish pairs well with brown rice and roasted vegetables for a balanced meal.

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