🍚 Creamy Roasted Red Pepper Salmon Recipe

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🍚 Creamy Roasted Red Pepper Salmon Recipe : The entire family will be impressed by this delicious and opulent main dish of crispy salmon with roasted red pepper sauce! This easy salmon recipe is a great option for the next time you want to make something visually appealing at home!


🍚 Creamy Roasted Red Pepper Salmon Recipe



  • 2 lbs salmoncut into individual portions
  • 2 Tbsp avocado oil
  • 1/2 tsp sea saltto taste
  • 1 tsp garlic powder
  • ½ tsp paprika

Roasted Red Pepper Sauce:

  • 1 Tbsp avocado oil
  • 1 cup yellow onionchopped
  • 5 large cloves garlicminced
  • 1 (16-oz) jar roasted red peppersdrained
  • 1 (15-oz) can full-fat coconut milk
  • 1 tsp sea saltto taste
  • 1 cup cherry tomatoesoptional
  • 5 ounces baby spinachoptional



Make the Roasted Red Pepper Sauce:

Make the creamy roasted red pepper sauce first. In a big stovetop skillet, warm up one tablespoon of either olive or avocado oil over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring now and again, until the onion has softened. When the garlic is quite aromatic, add the fresh garlic and continue to sauté for an additional two to three minutes. To cook the salmon, place the onion-garlic mixture in a high-powered blender or food processor and reserve the skillet.

Add the coconut milk, sea salt, and drained roasted red peppers to the blender, and process until the sauce is fully creamy. Store until you’re ready to utilize it.

Cook the Salmon:

Heat two tablespoons of avocado oil (or high-temperature cooking oil of choice) in a large skillet (I use the same skillet I used to sauté the onion and garlic) over medium-high heat.
Allow the skillet to heat up for a few minutes until it is sizzling hot. Aim for 400 to 500 degrees Fahrenheit. If you have a laser thermometer https://amzn.to/3CMOwI6 , use it to test the temperature of the skillet before placing the salmon fillets on it.
Carefully place the salmon filets skin side up (flesh-side down) on the hot skillet. Be careful to gently place the filets on the skillet rather than plunking them down, or hot oil will surely splash back at you. If you have a mesh cover to avoid grease splatter, feel free to use it here.
Cook salmon for 6 minutes on the flesh side. Use a sturdy spatula (I use a metal spatula) to carefully flip the salmon and cook for 4 minutes on the salmon skin side, or cook to your desired level of doneness.
Pro tip for flipping salmon: You can use the spatula to gently roll the salmon to the other side rather than picking it up all the way and plopping it down. This, again, avoids grease splatter.
Salmon is considered fully cooked once it reaches an internal temperature of 145 degrees F. Many people, however, prefer the texture of salmon when it reaches 125 degrees F. Choose your level of doneness accordingly, but note that salmon will have a softer, juicier texture when cooked slightly below 145.
To check the internal temperature of the fish, insert a meat thermometer into the thickest part of the filet.
Transfer the pan-seared salmon to a plate and allow it to rest for 10 minutes while you finish making the sauce.

Put it All Together:

Transfer the sauce made from roasted red peppers into a skillet or saucepan. If you’re using the same skillet that you used to fry the fish, it might need some time to cool down before you can add the sauce. Bring the sauce to a gentle bubble over medium heat. When the spinach has wilted, which should take two to three minutes, add the cherry tomatoes and spinach (if using), and continue cooking and stirring.

After transferring the salmon to lip-equipped bowls or plates, cover it with as much of the roasted red pepper sauce as you like. Serve salmon over couscous, macaroni noodles, risotto, steaming rice, or anything else that will soak up the flavorful sauce. Roasted veggies and brown rice are my choices.




Store leftover salmon in an airtight container in the refrigerator for up to 3 days.


  • Serving: 1 Serving (of 4)
  • Calories: 654 kcal
  • Carbohydrates: 14g
  • Protein: 50g
  • Fat: 43g
  • Saturated Fat: 21g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 5g
  • Cholesterol: 114 mg
  • Sodium: 1246mg
  • Fiber: 3g
  • Sugar: 5g

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