Delicious Creamy Roasted Red Pepper Salmon
Tired of dry, boring salmon? I get it. You try to make a nice healthy dinner, and you end up with something that tastes like cardboard. It feels like you need to be a professional chef to get it right.
That’s where this recipe comes in. It’s my secret weapon for making salmon that is full of flavor and perfectly cooked every time. The creamy roasted red pepper sauce makes it taste like a fancy restaurant meal, but it’s so easy you can make it on a Tuesday night.
Let’s turn that kitchen frustration into a huge win. This dish will make you feel like a cooking rockstar.
What You’ll Need
This recipe uses simple ingredients you can find at any grocery store. The star of the show is the jarred roasted red peppers, which saves you a lot of time and effort. No need to roast your own peppers unless you really want to.
Here is the full list of what you will need to grab.
- Salmon Fillets: About 6 ounces each, with the skin on or off.
- Olive Oil: A good quality extra virgin olive oil works best.
- Salt and Black Pepper: For seasoning the fish.
- Jarred Roasted Red Peppers: A 12-ounce jar, drained well.
- Garlic: A few cloves, minced.
- Heavy Cream: This makes the sauce rich and creamy.
- Fresh Spinach: A few big handfuls.
- Parmesan Cheese: Freshly grated is always better.
- Red Pepper Flakes: Optional, for a little bit of heat.
Tools You’ll Use
You don’t need any fancy gadgets for this recipe. Just the basics will do the job perfectly.
- A large skillet, preferably non-stick or cast iron
- A blender or food processor
- A sharp knife
- A cutting board
- Spatula or fish turner
Pro Tips
After making salmon hundreds of times, I’ve learned a few tricks. These tips will help you get this recipe just right on your first try. They make a big difference.
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Pat the Salmon Dry: Before you season the salmon, use a paper towel to pat it completely dry. This helps you get a beautiful, crispy sear on the outside instead of just steaming the fish in the pan.
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Don’t Overcrowd the Pan: Cook the salmon in batches if you need to. If you put too much in the skillet at once, the temperature will drop and the fish won’t brown properly. Give each fillet some space.
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Control the Heat: Start with a medium-high heat to sear the salmon, then turn it down to medium when you make the sauce. This prevents the garlic from burning and the cream sauce from separating.
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Have Ingredients Ready: This recipe moves fast, especially once you start the sauce. Have your garlic minced, peppers drained, and spinach washed before you even turn on the stove. It makes the whole process smooth and stress-free.
How to Make It
Follow these simple steps for a perfect meal.
Step 1: Prepare the salmon. Pat the salmon fillets dry with a paper towel. Season both sides generously with salt and pepper.
Step 2: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets in the pan, skin-side up if they have skin.
Step 3: Sear the salmon for about 4-5 minutes on one side, until golden brown and crispy. Flip the salmon and cook for another 3-4 minutes on the other side. The salmon should be cooked through but still tender.
Step 4: Remove the salmon from the skillet and set it aside on a plate.
Step 5: In the same skillet, add the minced garlic and cook for about 30 seconds, until you can smell it. Be careful not to let it burn.
Step 6: While the garlic cooks, combine the drained roasted red peppers and heavy cream in a blender. Blend until the sauce is completely smooth.
Step 7: Pour the creamy pepper sauce into the skillet with the garlic. Bring it to a simmer over medium heat.
Step 8: Stir in the grated Parmesan cheese and red pepper flakes, if you’re using them. Let the sauce simmer for a couple of minutes to thicken up.
Step 9: Add the fresh spinach to the skillet. Stir it into the sauce until it wilts, which should only take a minute or two.
Step 10: Return the cooked salmon fillets to the skillet. Spoon some of the sauce over the top of each fillet. Let them warm through for another minute.
Swaps and Changes
One of the great things about this recipe is how flexible it is. You can easily change things up based on what you have or what you like.
| Original Ingredient | Good Substitution | Notes |
|---|---|---|
| Salmon | Chicken Breast or Shrimp | Adjust cooking times. Cook chicken through. |
| Heavy Cream | Full-Fat Coconut Milk | For a dairy-free option with a slight flavor change. |
| Spinach | Kale or Arugula | Kale will need a little longer to wilt. |
| Parmesan Cheese | Nutritional Yeast | For a cheesy, dairy-free flavor. |
Make-Ahead Magic
You can prep parts of this recipe ahead of time to make dinner even faster. The sauce can be made a day or two in advance.
Just blend the roasted red peppers and cream, then store it in an airtight container in the fridge. When you’re ready to cook, just sear the salmon and then warm the sauce up in the pan before adding the spinach and salmon.
What to Serve With It
This creamy salmon is great on its own, but it’s even better with a simple side dish to soak up all that amazing sauce.
- Pasta: Serve over a bed of fettuccine or linguine.
- Rice: Plain white or brown rice works perfectly.
- Roasted Vegetables: Asparagus or broccoli are great choices.
- Crusty Bread: For dipping into the extra sauce.
Nutritional Information
Here is an approximate nutritional breakdown per serving. Keep in mind this can change based on your specific ingredients and portion sizes.
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 450 kcal |
| Protein | 40g |
| Fat | 28g |
| Carbohydrates | 8g |
Handling Leftovers
If you have any leftovers, they store really well. Let the salmon and sauce cool down completely.
Store them in an airtight container in the refrigerator for up to two days. To reheat, warm it gently in a pan over low heat or in the microwave at 50% power. This helps keep the salmon from getting dry.
FAQs
Q1. Can I use fresh bell peppers instead of jarred?
Ans: Yes, you can. You will need to roast them first. Cut two large red bell peppers in half, remove the seeds, and roast them in the oven at 400°F (200°C) until the skin is blackened. Let them cool, then peel the skin off before blending.
Q2. Is this recipe spicy?
Ans: The recipe is not spicy on its own. The red pepper flakes are optional and add a mild heat. If you like it spicier, you can add more flakes or a pinch of cayenne pepper to the sauce.
Q3. My sauce seems too thin. How can I thicken it?
Ans: If your sauce is a little thin, just let it simmer on the stove for a few more minutes. The heat will help it reduce and thicken up naturally. Stir it occasionally so it doesn’t stick.
Wrapping Up
This creamy roasted red pepper salmon is a game-changer for weeknight dinners. It’s fast, easy, and packed with flavor. You don’t have to settle for boring meals, even when you’re busy.
Give this recipe a try and see for yourself. I would love to hear how it turns out for you. Leave a comment below with your experience or any questions you have
