Description
This creamy roasted red pepper salmon recipe features tender pan-seared salmon fillets topped with a rich and flavorful roasted red pepper sauce made with coconut milk, garlic, and onions. It’s perfect for a satisfying and elegant main course alongside your favorite grains or vegetables.
Ingredients
Scale
Salmon:
- 2 lbs salmon, cut into individual portions
- 2 Tbsp avocado oil
- 1/2 tsp sea salt
- 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
- 1 cup cherry tomatoes, optional
- 5 ounces baby spinach, optional
Instructions
- Prepare the sauce: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add chopped onion and sauté for about 5 minutes until softened. Add minced garlic and cook another 2-3 minutes until fragrant. Transfer this mixture to a high-powered blender.
- Blend the sauce: Add 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.
- Heat the skillet: In the same skillet, heat 2 tablespoons of avocado oil over medium-high heat until sizzling hot, around 400 to 500 degrees Fahrenheit.
- Cook salmon flesh side down: Carefully place salmon fillets skin side up (flesh side down) on the hot skillet. Cook without moving for 6 minutes.
- Flip salmon: Using a sturdy spatula, gently flip the salmon to cook skin side down. Cook for an additional 4 minutes or until desired doneness. Aim for 145 degrees F internal temperature for fully cooked, or 125 degrees F for a softer texture.
- Check doneness: Use a meat thermometer to check the thickest part of each filet to ensure proper cooking.
- Rest salmon: Transfer salmon to a plate and let rest for 10 minutes while preparing the sauce finish.
- Heat sauce: Pour the blended roasted red pepper sauce into a skillet or saucepan. Heat over medium heat until gently bubbling. Add cherry tomatoes and baby spinach if using, cooking for 2 to 3 minutes until spinach is wilted.
- Serve: Plate the salmon and generously spoon the roasted red pepper sauce over the top. Serve with steamed rice, mashed potatoes, or your preferred side to soak up the sauce.
Notes
- Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
- If you prefer, substitute olive oil for avocado oil.
- Use a mesh splatter guard to minimize grease splatter while cooking salmon.
- Roasted red pepper sauce can be made ahead and refrigerated for faster meal prep.
- Cooking salmon slightly under 145 degrees F yields a juicier texture preferred by many.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
