Description
A delicious and elegant salmon dish featuring pan-seared fillets topped with a creamy roasted red pepper sauce. This recipe combines smoky roasted red peppers blended with garlic and cream to create a rich, flavorful complement to tender, seasoned salmon fillets. Perfect for a nutritious weeknight dinner or a special occasion.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 ounces each)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon paprika
- 1 tablespoon olive oil
Roasted Pepper Cream Sauce
- 2 red bell peppers
- 1 cup heavy cream
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Roast the Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for about 25 minutes until their skins are charred and blistered. Remove from the oven and let them cool slightly.
- Season the Salmon: While the peppers roast, season the salmon fillets evenly on both sides with salt, pepper, and paprika for a balanced and flavorful base.
- Sear the Salmon: Heat the olive oil in a skillet over medium-high heat until hot. Add the salmon fillets and cook them for 4-5 minutes per side, or until golden brown and fully cooked. Remove from heat and set aside.
- Prepare the Roasted Pepper Sauce: Once the roasted peppers are cool enough to handle, peel off their charred skins and remove the seeds. Place the peppers in a blender along with the minced garlic and heavy cream, then blend until smooth and creamy.
- Heat the Sauce: Pour the blended roasted pepper cream sauce back into the skillet and warm it over low heat for about 5 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Plate each salmon fillet and generously drizzle with the roasted pepper cream sauce. Garnish with freshly chopped parsley for a fresh, vibrant finish.
Notes
- Roasting the peppers and removing the skins adds a smoky depth to the sauce, enhancing its flavor.
- You can substitute the heavy cream with coconut cream for a dairy-free option, adjusting the taste accordingly.
- Make sure not to overcook the salmon to keep it moist and tender.
- Leftover sauce can be stored in the refrigerator for up to 2 days and gently reheated before serving.
- For an extra kick, add a pinch of red pepper flakes to the sauce while warming.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Searing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce (approx. 6 oz salmon + sauce)
- Calories: 480
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: salmon, roasted red pepper sauce, creamy sauce, seared salmon, fish recipe, healthy dinner, easy dinner, seafood
