Creamy Roasted Red Pepper Salmon
Indulge in the delightful flavors of Creamy Roasted Red Pepper Salmon, a dish that brings together tender salmon fillets and a rich, velvety red pepper sauce. This easy-to-make recipe is perfect for impressing guests or enjoying a cozy family dinner. The combination of roasted red peppers and creamy coconut milk creates a luxurious sauce that elevates the salmon, making it not only delicious but visually stunning. Serve it over rice or quinoa, paired with fresh greens, and you have a meal that’s both satisfying and vibrant.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs salmon fillets
- 3 tablespoons avocado oil (divided)
- 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
- Optional: cherry tomatoes and baby spinach
Instructions
- Preheat your oven to 400°F (200°C).
- Heat 2 tablespoons of avocado oil in a non-stick skillet over medium heat. Season salmon with sea salt, garlic powder, and paprika. Cook skin-side down for 4-5 minutes until golden brown.
- Set salmon aside. In the same skillet, add remaining avocado oil and sauté onions until translucent (3-4 minutes). Add garlic and cook for another minute.
- Stir in roasted red peppers and cook for an additional 2 minutes. Pour in coconut milk and simmer.
- Return salmon to the skillet; if using, add cherry tomatoes and spinach. Simmer for about 5 minutes until everything is heated through.
- Serve immediately over rice or quinoa with sauce drizzled on top.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg