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Creamy Roasted Red Pepper Salmon

This creamy roasted red pepper salmon dish envelops the fish in a silky sauce, enhanced with garlic and roasted red peppers, making it perfect for weeknight dinners or elegant gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 540 kcal

Ingredients
  

Main Ingredients

  • 2 lbs salmon, cut into individual portions Rich in omega-3 fatty acids.
  • 2 Tbsp avocado oil Adds flavor and helps sear the salmon.
  • 1/2 tsp sea salt, to taste Essential for flavor.
  • 1 tsp garlic powder Enhances garlicky flavor.
  • 1/2 tsp paprika Adds warmth.
  • 1 cup yellow onion, chopped Provides sweetness.
  • 5 cloves garlic, minced The more, the better!
  • 1 (16-oz) jar roasted red peppers, drained Look for high-quality brands.
  • 1 (15-oz) can full-fat coconut milk Provides creaminess; can substitute with oat or almond milk.
  • 1 tsp sea salt, to taste Adjust to preference.
  • 1 cup cherry tomatoes (optional) Adds bursts of sweetness.
  • 5 ounces baby spinach (optional) For nutrition and color.

Instructions
 

Make the Roasted Red Pepper Sauce

  • Heat a large skillet over medium heat and add the avocado oil.
  • Add the chopped yellow onions and sauté until translucent and slightly golden, about 6-8 minutes.
  • Add the minced garlic and cook for 1 minute until fragrant.
  • Add the drained roasted red peppers and mix well.
  • Pour in the coconut milk and bring to a gentle simmer; let it meld for about 5-7 minutes.
  • Remove from heat and blend for a super creamy sauce if desired.

Cook the Salmon

  • Season the salmon portions with sea salt, garlic powder, and paprika on both sides.
  • Heat the remaining avocado oil in the same skillet over medium-high heat.
  • Place the salmon skin-side down in the skillet and cook without moving for 4-5 minutes.
  • Flip the salmon gently and cook for another 3-4 minutes or until done.
  • Remove from skillet and cover lightly with foil.

Put It All Together

  • If using, add spinach and cherry tomatoes to the skillet to wilt slightly.
  • Return the red pepper sauce to the skillet, mix with veggies, then add the salmon back in.
  • Spoon sauce over the salmon and serve immediately.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat slowly on the stovetop.

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 10gProtein: 38gFat: 36gSaturated Fat: 24gSodium: 800mgFiber: 2gSugar: 4g
Keyword Creamy Salmon, Easy Recipe, Healthy Dinner, Roasted Red Pepper Sauce, Weeknight Meal
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