Description
This creamy roasted red pepper salmon recipe features tender, flaky salmon fillets roasted to perfection and topped with a luscious, homemade creamy red pepper sauce. It’s an elegant and healthy main course that’s quick to prepare and packs a flavorful punch with smoky paprika and savory Parmesan, ideal for a Mediterranean-inspired dinner.
Ingredients
Scale
Salmon:
- 4 salmon fillets (about 6 oz each), skin removed if desired
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
Creamy Red Pepper Sauce:
- 1 tablespoon olive oil or butter
- 3 cloves garlic, minced
- 1 cup jarred roasted red peppers, drained and chopped
- ½ cup heavy cream or coconut cream
- ¼ cup grated Parmesan cheese (optional)
- 1 teaspoon Italian seasoning or dried basil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Preheat and prepare salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Season and roast salmon: Brush each salmon fillet with olive oil, then season them evenly with salt, black pepper, and smoked paprika. Arrange the fillets on the prepared baking sheet. Roast in the oven for 12 to 15 minutes until the salmon is cooked through and flakes easily with a fork.
- Sauté garlic and peppers: While the salmon roasts, heat olive oil or butter in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Cook the red peppers and simmer the sauce: Add the chopped roasted red peppers to the skillet and cook for 2 to 3 minutes. Pour in the heavy cream and sprinkle in the Italian seasoning. Bring the mixture to a gentle simmer.
- Add cheese and thicken sauce: Stir in the grated Parmesan cheese if using, and continue to simmer the sauce for another 2 to 3 minutes until it thickens slightly. Adjust seasoning with salt and pepper to taste.
- Blend the sauce (optional): For a smooth, creamy texture, use an immersion blender directly in the skillet or transfer the sauce to a blender and puree until smooth.
- Serve: Spoon the creamy roasted red pepper sauce generously over the roasted salmon fillets. Garnish with fresh parsley or basil and serve immediately with your choice of side dishes.
Notes
- Pairs wonderfully with rice, quinoa, or roasted vegetables for a complete meal.
- For a dairy-free version, substitute heavy cream with coconut cream and omit the Parmesan cheese.
- Make sure not to overcook the salmon to keep it moist and flaky.
- Use fresh herbs like parsley or basil to add a bright, fresh flavor to the dish.
