Creamy Roasted Red Pepper Salmon
This delightful salmon dish features tender fillets cooked in a luscious roasted red pepper sauce, making it perfect for weeknight dinners or special gatherings.
Ingredients
Main ingredients
- 2 lbs salmon, cut into individual portions Choose fresh or high-quality frozen salmon.
- 2 Tbsp avocado oil For cooking.
- 1/2 tsp sea salt, to taste
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 cup yellow onion, chopped
- 5 cloves garlic, minced
- 1 jar roasted red peppers, drained (16-oz)
- 1 can full-fat coconut milk (15-oz) Or substitute with oat or almond milk for a dairy-free option.
- 1 tsp sea salt, to taste
- 1 cup cherry tomatoes (optional) Add if desired.
- 5 oz baby spinach (optional) Add if desired.
Instructions
Make the Roasted Red Pepper Sauce
- Heat 2 tablespoons of avocado oil in a large skillet over medium heat.
- Add the chopped yellow onion and cook for about 5 minutes or until it becomes translucent.
- Stir in the minced garlic and cook for an additional minute to avoid burning.
- Add the drained roasted red peppers and cook for another 5 minutes.
- Transfer the mixture to a blender, add the full-fat coconut milk, and blend until smooth. Return to the skillet.
Cook the Salmon
- Season each salmon portion with sea salt, garlic powder, and paprika.
- In the same skillet, heat more avocado oil over medium-high heat.
- Place the seasoned salmon portions skin-side down and cook for about 6-7 minutes on each side.
Put It All Together
- Once the salmon is cooked, pour the sauce over the fish in the skillet and stir gently to coat.
- If using, add cherry tomatoes and baby spinach, allowing them to wilt for about 3-4 minutes.
- Serve immediately, drizzling extra sauce on top if desired.
Notes
Store leftovers in airtight containers and refrigerate for up to three days. For longer storage, freeze portions for one to two months.