Description
A delicious and easy recipe for creamy roasted red pepper salmon, perfect for a quick weeknight dinner.
Ingredients
- 2 lbs salmon, cut into individual portions
- 2 Tbsp avocado oil
- 1/2 tsp sea salt, to taste
- 1 tsp garlic powder
- ½ tsp paprika
- 1 Tbsp avocado oil (for sauce)
- 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 (for sauce)
- 1 cup cherry tomatoes (optional)
- 5 ounces baby spinach (optional)
Instructions
- 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.
- Cook the Salmon: Season the salmon filets 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 filets skin side up (flesh-side down) and cook for 6 minutes. Flip carefully and cook for an additional 4 minutes on the skin side until the salmon reaches your desired level of doneness (125-145 degrees F).
Notes
- For dairy-free: Use oat or almond milk instead of coconut milk.
- For low sodium: Use a reduced-salt alternative or simply reduce the salt quantity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg