Creamy Roasted Red Pepper Salmon (Print Version)
Pan-seared salmon fillets smothered in velvety roasted red pepper sauce with optional cherry tomatoes and baby spinach.
# Ingredients:
→ Salmon
01 -
2 lbs salmon, cut into individual portions
02 -
2 Tbsp avocado oil
03 -
1/2 tsp sea salt
04 -
1 tsp garlic powder
05 -
1/2 tsp paprika
→ Roasted Red Pepper Sauce
06 -
1 Tbsp avocado oil
07 -
1 cup yellow onion, chopped
08 -
5 large cloves garlic, minced
09 -
1 jar (450g) roasted red peppers, drained
10 -
1 can (425g) full-fat coconut milk
11 -
1 tsp sea salt
12 -
1 cup cherry tomatoes (optional)
13 -
150g baby spinach (optional)
# Instructions:
01 -
Heat one tablespoon of avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and sauté for another 2-3 minutes until very fragrant. Transfer the onion-garlic mixture to a high-powered blender or food processor, setting the skillet aside for cooking the salmon.
02 -
Add the drained roasted red peppers, coconut milk, and sea salt to the blender with the onion-garlic mixture. Blend until completely smooth and creamy. Set aside.
03 -
Heat two tablespoons of avocado oil in a large skillet over medium-high heat until sizzling hot (400-500°F). Carefully place the salmon fillets skin side up (flesh-side down) on the hot skillet. Cook for 6 minutes on the flesh side.
04 -
Using a sturdy spatula, carefully flip the salmon and cook for 4 minutes on the skin side, or until it reaches your desired doneness. For juicier texture, cook to an internal temperature of 125°F; for fully cooked, aim for 145°F. Transfer the salmon to a plate and let rest for 10 minutes.
05 -
Pour the roasted red pepper sauce into a skillet or saucepan over medium heat. Bring to a gentle bubble. If using, add cherry tomatoes and spinach, cooking until the spinach wilts, about 2-3 minutes.
06 -
Transfer the salmon to bowls or plates with a lip and pour your desired amount of roasted red pepper sauce over the salmon. Serve with steamed rice, mashed potatoes, risotto, couscous, pasta, or any starch that will absorb the sauce.
# Notes:
01 -
For best results when flipping salmon, use the spatula to gently roll the salmon to the other side rather than lifting it completely to avoid oil splatter.
02 -
If you have a laser thermometer, use it to ensure the skillet is at the proper temperature (400-500°F) before adding the salmon.
03 -
A mesh splatter guard can be helpful when cooking the salmon to prevent oil splashes.