Introduction

This Creamy Roasted Red Pepper Salmon is a flavorful and comforting dish that combines tender, pan-seared salmon with a rich, velvety red pepper sauce. Perfect for a weeknight dinner or a special occasion, it’s both simple to make and impressive to serve.

A close-up view of a wooden bowl filled with three main layers: on the left, there is a light beige couscous with grainy texture, taking about one-third of the bowl; on the right, a large piece of cooked salmon covered in a smooth, bright orange creamy sauce sprinkled with small green herb bits and some black pepper, with wilted dark green spinach leaves and shiny red grape tomatoes mixed in the sauce around the fish. A silver spoon rests inside the bowl on the right side. In the background, a wooden bowl filled with fresh, shiny red grape tomatoes sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs salmon (cut into individual portions)
2 Tbsp avocado oil
½ tsp sea salt (to taste)
1 tsp garlic powder
½ tsp paprika
1 Tbsp avocado oil
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)
1 cup cherry tomatoes (optional)
5 ounces baby spinach (optional)

Instructions

Step 1: Prepare the roasted red pepper sauce by heating 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another 2–3 minutes until fragrant. Transfer the onion and garlic mixture to a high-powered blender or food processor.
Step 2: Add the drained roasted red peppers, coconut milk, and sea salt to the blender. Blend until completely smooth and creamy. Set the sauce aside.
Step 3: Heat 2 tablespoons of avocado oil in the same skillet over medium-high heat until hot and sizzling, about 400 to 500°F if you have a thermometer.
Step 4: Carefully place the salmon fillets skin side up (flesh side down) into the hot skillet. Cook for 6 minutes without moving them.
Step 5: Using a sturdy spatula, gently flip the salmon to the skin side and cook for an additional 4 minutes or until it reaches your desired doneness. The USDA recommends 145°F internal temperature, but some prefer 125°F for a juicier texture.
Step 6: Transfer the salmon to a plate and let it rest for 10 minutes while you finish the sauce.
Step 7: Pour the roasted red pepper sauce into a clean skillet or saucepan and heat on medium until it starts to gently bubble. Add the cherry tomatoes and baby spinach if using, cooking just until the spinach wilts, about 2 to 3 minutes.
Step 8: Serve the salmon on plates and spoon the warm roasted red pepper sauce over the top. Pair with steamed rice, mashed potatoes, or your favorite side to soak up the delicious sauce.

Tips & Variations

For less splatter when cooking salmon, gently place the fillets onto the skillet and use a mesh splatter screen if available.
Swap avocado oil with olive oil for a slightly different flavor.
Add a pinch of smoked paprika or chili flakes to the sauce for a smoky or spicy twist.
If you prefer a thicker sauce, simmer it a little longer to reduce before adding the greens and tomatoes.

Storage

Store leftover salmon and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid drying out the fish and to keep the sauce creamy. Avoid microwaving for best texture.

How to Serve

A wooden bowl holds a dish with two main parts: on the left, a pile of beige, cooked grain with a slightly rough texture, and on the right, a fillet of fish covered in a thick, orange sauce speckled with black pepper and mixed with bright green spinach leaves and shiny, whole red cherry tomatoes scattered around. A silver fork rests inside the bowl on the right side, touching the sauce. In the background, there is a white marbled surface and a small wooden bowl filled with more red cherry tomatoes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh red peppers instead of jarred roasted red peppers?

Yes, you can roast fresh red peppers yourself by charring them under the broiler or on a grill, then peeling and using them in place of jarred roasted peppers. This adds a fresh, smoky flavor but will require extra preparation time.

Is coconut milk necessary for the sauce?

Coconut milk provides a creamy texture and subtle sweetness that balances the peppers. You can substitute with heavy cream or cashew cream for a similar richness if you prefer not to use coconut milk.