Description
Indulge in the sumptuous flavors of Creamy Roasted Red Pepper Salmon, a dish that effortlessly marries crispy salmon with a dreamy red pepper sauce. This recipe is perfect for both intimate dinners and entertaining guests, delivering a vibrant presentation and rich taste that’s sure to impress. The velvety coconut milk sauce, combined with sweet roasted red peppers and aromatic garlic, creates a gourmet experience right in your kitchen. Plus, it’s simple enough for weeknight cooking while still feeling indulgent!
Ingredients
Scale
- 2 lbs salmon
- 2 Tbsp avocado oil
- Sea salt
- Garlic powder
- Paprika
- 1 cup yellow onion, chopped
- 5 large cloves garlic, minced
- 1 jar roasted red peppers, drained
- 1 can full-fat coconut milk
- Optional: 1 cup cherry tomatoes, halved
- Optional: 5 ounces baby spinach
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat avocado oil over medium heat. Season salmon with sea salt, garlic powder, and paprika. Sear skin-side down for 3-4 minutes until golden brown.
- Remove salmon and sauté chopped onion and minced garlic in the same skillet until translucent (about 5 minutes). Add roasted red peppers and cook for another minute.
- Stir in coconut milk and simmer to combine.
- Return salmon to the skillet or transfer everything to a baking dish. If using, add cherry tomatoes and spinach around the salmon.
- Bake for 15-20 minutes until salmon is cooked through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet (170g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg