Welcome to this mouthwatering recipe for Creamy Roasted Red Pepper Salmon! If you’re looking for a rich and decadent meal that combines crispy salmon with a velvety red pepper sauce, you’re in the right place. This dish is perfect for impressing guests or enjoying a cozy dinner at home. With its beautiful flavors and vibrant colors, it’s bound to become a family favorite!
Introduction
This Creamy Roasted Red Pepper Salmon recipe is inspired by Mediterranean flavors, blending the sweetness of roasted red peppers with the natural richness of salmon. It’s a wonderful balance of health and indulgence, making it perfect for weeknights or special occasions. This easy-to-make dish is versatile enough to be paired with pasta, rice, or even cauliflower rice for a lighter version. Whether you’re a fan of classic salmon dishes or looking to try something new, this creamy red pepper twist is a must-try!
Ingredients for Creamy Roasted Red Pepper Salmon
- 2 lbs salmon, cut into individual portions
- 2 Tbsp avocado oil
- 1/2 tsp sea salt, to taste
- 1 tsp garlic powder
- ½ 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)
Optional Substitutions:
- For dairy-free: Use oat or almond milk instead of coconut milk.
- For low sodium: Use a reduced-salt alternative or simply reduce the salt quantity.
How to Make Creamy Roasted Red Pepper Salmon – Step by Step
Step1: Make the Roasted Red Pepper Sauce
- Begin by heating 1 tablespoon of avocado oil in a large skillet over medium-high heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another 2-3 minutes until fragrant.
- Transfer the onion-garlic mixture to a blender along with the roasted red peppers, coconut milk, and sea salt. Blend until completely smooth. Set aside.
Step2: Cook the Salmon
- Season the salmon filets with garlic powder, paprika, and sea salt.
- Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until hot.
- Place the salmon filets skin side up (flesh-side down) and cook for 6 minutes.
- Flip carefully and cook for an additional 4 minutes on the skin side until the salmon reaches your desired level of doneness (125-145 degrees F).
Step3: Put It All Together
- Pour the roasted red pepper sauce into a skillet over medium heat.
- Add cherry tomatoes and baby spinach, stirring until the spinach has wilted, about 2-3 minutes.
- Serve the salmon on plates or bowls, and pour the sauce generously over each portion.
- Pair with your favorite sides like steamed rice, mashed potatoes, or pasta.
Helpful Tips for Creamy Roasted Red Pepper Salmon
- Tip 1: Use fresh, high-quality salmon for the best flavor and texture.
- Tip 2: Add a splash of white wine to the sauce for extra depth of flavor.
- Tip 3: Ensure the skillet is hot before adding salmon to get a perfect crispy crust.
Cooking Tips for the Best Creamy Roasted Red Pepper Salmon
- Use a meat thermometer to check the internal temperature for the perfect level of doneness.
- Avoid overcooking the salmon by removing it from the skillet as soon as it reaches 125-145 degrees F.
- For extra crispy skin, pat the salmon dry with a paper towel before seasoning and cooking.
Serving Suggestions for Creamy Roasted Red Pepper Salmon
This dish pairs wonderfully with:
- Steamed rice or cauliflower rice
- Mashed potatoes or mashed cauliflower
- Crusty bread to soak up the sauce
- A light green salad with vinaigrette
- A side of roasted or steamed vegetables
Nutritional Information
Calories per serving: 430
Fat: 32g
Carbs: 12g
Protein: 26g
Vitamins: A, C, D, E, and Omega-3
Storage and Leftovers for Creamy Roasted Red Pepper Salmon
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of water or broth to keep the sauce creamy.
- Freezing: Freeze only the sauce for up to 1 month. Thaw and reheat before adding freshly cooked salmon.
Frequently Asked Questions (FAQs) for Creamy Roasted Red Pepper Salmon
1. Can I use frozen salmon for this recipe?
Yes, just ensure it’s fully thawed and pat dry before seasoning and cooking.
2. What’s a good substitute for coconut milk?
You can use heavy cream or a plant-based alternative like oat or soy milk.
3. Can I bake the salmon instead of pan-searing?
Absolutely! Bake at 400 degrees F for 12-15 minutes.
4. How do I know when the salmon is cooked?
The salmon should be opaque and flake easily with a fork. Use a meat thermometer to confirm an internal temperature of 125-145 degrees F.
Related Recipes for Salmon Lovers
- Ultimate Cowboy Casserole Cornbread – A Hearty Meal
A comforting dish that pairs wonderfully with this creamy salmon recipe. - Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
A delicious appetizer that complements the richness of the salmon sauce.
Conclusion
We hope you love this Creamy Roasted Red Pepper Salmon recipe as much as we do! The flavors are rich, yet balanced, making it an ideal dish for both casual dinners and special occasions. If you try this recipe, leave a comment below and let us know your thoughts. Share your unique variations or serving suggestions for other readers to try!
Enjoy cooking and happy eating! 🍽️
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Creamy Roasted Red Pepper Salmon Recipe – Delicious & Easy
Description
Welcome to this mouthwatering recipe for Creamy Roasted Red Pepper Salmon! If you’re looking for a rich and decadent meal that combines crispy salmon with a velvety red pepper sauce, you’re in the right place. This dish is perfect for impressing guests or enjoying a cozy dinner at home. With its beautiful flavors and vibrant colors, it’s bound to become a family favorite!
Ingredients
- 2 lbs salmon, cut into individual portions
- 2 Tbsp avocado oil
- 1/2 tsp sea salt, to taste
- 1 tsp garlic powder
- ½ 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)
Optional Substitutions:
- For dairy-free: Use oat or almond milk instead of coconut milk.
- For low sodium: Use a reduced-salt alternative or simply reduce the salt quantity.
Instructions
Step 1: Make the Roasted Red Pepper Sauce
- Begin by heating 1 tablespoon of avocado oil in a large skillet over medium-high heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another 2-3 minutes until fragrant.
- Transfer the onion-garlic mixture to a blender along with the roasted red peppers, coconut milk, and sea salt. Blend until completely smooth. Set aside.
Step 2: Cook the Salmon
- Season the salmon filets with garlic powder, paprika, and sea salt.
- Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until hot.
- Place the salmon filets skin side up (flesh-side down) and cook for 6 minutes.
- Flip carefully and cook for an additional 4 minutes on the skin side until the salmon reaches your desired level of doneness (125-145 degrees F).
Step 3: Put It All Together
- Pour the roasted red pepper sauce into a skillet over medium heat.
- Add cherry tomatoes and baby spinach, stirring until the spinach has wilted, about 2-3 minutes.
- Serve the salmon on plates or bowls, and pour the sauce generously over each portion.
- Pair with your favorite sides like steamed rice, mashed potatoes, or pasta.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Tip 1: Use fresh, high-quality salmon for the best flavor and texture.
- Tip 2: Add a splash of white wine to the sauce for extra depth of flavor.
- Tip 3: Ensure the skillet is hot before adding salmon to get a perfect crispy crust.
