Description
This Creamy Roasted Red Pepper Salmon recipe offers a delightful blend of tender, perfectly roasted salmon fillets topped with a luscious, smooth roasted red pepper cream sauce. Ready in just 30 minutes, this dish combines the smoky sweetness of roasted red peppers with garlic, herbs, and a hint of lemon, creating a decadent yet simple seafood dinner perfect for any occasion.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (6 oz each), skin on or off, as preferred
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional, for extra flavor)
For the Creamy Roasted Red Pepper Sauce:
- 2 large roasted red peppers (from a jar or freshly roasted)
- 1/4 cup heavy cream (or coconut cream for dairy-free option)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish, optional)
Instructions
- Prepare the Salmon: Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels. Rub each fillet with 1 tablespoon olive oil, then season evenly with salt, pepper, garlic powder, and paprika if using. Place the fillets on a baking sheet lined with parchment paper or lightly greased.
- Roast the Salmon: Put the salmon in the oven and roast for about 12-15 minutes, or until the fish easily flakes with a fork and is cooked through. The internal temperature should reach 145°F (63°C). Remove from the oven and set aside to rest.
- Prepare the Sauce Base: While the salmon roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn it.
- Blend the Sauce: Transfer the sautéed garlic to a blender or food processor. Add the roasted red peppers, heavy cream, lemon juice, thyme, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Heat the Sauce: Pour the blended sauce back into the skillet and warm gently over low heat until heated through, stirring occasionally. Do not boil to prevent the cream from curdling.
- Serve: Spoon the creamy roasted red pepper sauce generously over the roasted salmon fillets. Garnish with chopped fresh parsley if desired. Serve immediately with your choice of side dishes like steamed vegetables or rice.
Notes
- Use coconut cream instead of heavy cream to make the sauce dairy-free.
- For a smoky flavor, use smoked paprika in the seasoning.
- If fresh roasted red peppers are not available, jarred roasted red peppers work perfectly.
- Ensure not to overcook the salmon to keep it moist and flaky.
- The sauce can be made ahead and gently reheated before serving.
