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Creamy Roasted Red Pepper Salmon Recipe

Creamy Roasted Red Pepper Salmon Recipe
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★★★★★

5.1 from 7 reviews

This Creamy Roasted Red Pepper Salmon recipe features tender salmon fillets pan-seared to perfection and topped with a rich, velvety roasted red pepper sauce made with coconut milk, garlic, and onions. Optional additions of cherry tomatoes and baby spinach add a fresh, vibrant touch. Dairy-free, gluten-free, and packed with wholesome flavors, this dish is perfect for a nutritious weeknight dinner or an impressive meal for guests.

Ingredients

Scale

For the Salmon

  • 2 lbs salmon, cut into individual portions
  • 2 Tbsp avocado oil
  • 1/2 tsp sea salt, to taste
  • 1 tsp garlic powder
  • 1/2 tsp paprika

For the 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 reduce the salt quantity.

Instructions

  1. Make the Roasted Red Pepper Sauce: Heat 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.
  2. Cook the Salmon: Season the salmon fillets evenly 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 fillets skin side up (flesh-side down) in the skillet and cook undisturbed for 6 minutes. Carefully flip the fillets and cook for an additional 4 minutes on the skin side, or until the salmon reaches your desired level of doneness (between 125-145°F).
  3. Put It All Together: Pour the prepared roasted red pepper sauce into a skillet over medium heat. Add cherry tomatoes and baby spinach, stirring until the spinach wilts, about 2-3 minutes. Serve the cooked salmon on plates or bowls and generously spoon the sauce over each portion. Pair with your favorite sides such as steamed rice, mashed potatoes, or pasta.

Notes

  • You can substitute coconut milk with oat or almond milk for a lighter or alternative flavor profile.
  • Adjust the salt content to accommodate dietary needs by using low sodium options.
  • Ensure the salmon is cooked to a safe internal temperature of 125-145°F for optimal texture and safety.
  • Optional vegetables like cherry tomatoes and baby spinach add freshness and nutrients but can be omitted if preferred.
  • This recipe is naturally gluten-free and suitable for a dairy-free diet when substituting coconut milk as noted.

Nutrition

Keywords: Creamy Roasted Red Pepper Salmon, salmon recipe, gluten free salmon, dairy free salmon sauce, healthy salmon recipes, pan-seared salmon, coconut milk sauce, easy dinner recipe

Find it online: https://platedbyemma.com/creamy-roasted-red-pepper-salmon-recipe/