Creamy Roasted Red Pepper Salmon Recipe

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
• 1 cup cherry tomatoes (optional)
• 5 ounces baby spinach (optional)

Instructions

1. Heat one tablespoon of avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened, stirring occasionally. Add the minced garlic and sauté for an additional 2-3 minutes until fragrant. Transfer the onion and garlic mixture to a high-powered blender or food processor.
2. Add the drained roasted red peppers, coconut milk, and sea salt to the blender. Blend until completely smooth and creamy. Set the sauce aside until ready to use.
3. In the same skillet used for the sauce, heat two tablespoons of avocado oil over medium-high heat. Heat the skillet for a few minutes until it’s sizzling hot, about 400 to 500 degrees Fahrenheit.
4. Carefully place the salmon fillets skin side up (flesh side down) onto the hot skillet. Gently place them to avoid splatter. Cook for 6 minutes on the flesh side without moving.
5. Using a sturdy spatula, gently roll or flip the salmon to the skin side. Cook for another 4 minutes or until your desired doneness is reached.
6. Use a meat thermometer to check the internal temperature at the thickest part of the filet. Salmon is fully cooked at 145°F, but can be enjoyed at 125°F for a softer texture.
7. Transfer the cooked salmon to a plate and let it rest for 10 minutes while you finish the sauce.
8. Pour the roasted red pepper sauce into a skillet or saucepan. Heat over medium heat until it gently bubbles. Add optional cherry tomatoes and baby spinach, cooking and stirring until spinach wilts, about 2 to 3 minutes.
9. Plate the salmon and spoon the roasted red pepper sauce over each portion. Serve with sides like steamed brown rice, mashed potatoes, roasted vegetables, risotto, couscous, or pasta noodles to soak up the sauce.

Notes

• Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
• For a dairy-free and creamy sauce, coconut milk is an ideal base, but you can substitute with full-fat heavy cream if preferred.
• If you prefer less oil, you can reduce the avocado oil by half, but it helps achieve a nice sear on the salmon.
• Using a high-quality non-stick or well-seasoned skillet will help prevent the salmon from sticking during cooking.
• If you want extra flavor, sprinkle fresh herbs such as parsley or dill over the salmon before serving.
• Make sure not to overcrowd the pan to ensure even cooking and a good crust on the salmon.