Description
Indulge in a delicious meal with Crispy Salmon with Roasted Red Pepper Sauce. Discover the perfect recipe for a flavorful dinner tonight.
Ingredients
Scale
- 2 lbs salmon (cut into individual portions)
- 2 Tbsp avocado oil
- 1/2 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- Make the Roasted Red Pepper Sauce: Heat 1 tablespoon of avocado oil or olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until softened, about 5 minutes. Add the garlic and sauté for another 2-3 minutes, until very fragrant.
- Step 2– Transfer the onion and garlic mixture to a high-powered blender or food processor. Add the drained roasted red peppers, coconut milk, and sea salt. Blend until completely smooth and creamy. Set aside until ready to use.
- Step 3- Cook the Salmon: Heat 2 tablespoons of avocado oil (or high-temperature cooking oil of choice) in a large skillet over medium-high heat. Allow the skillet to get sizzling hot (about 400–500°F).
- Step 4– Carefully place the salmon fillets flesh-side down (skin side up) onto the hot skillet. Cook for 6 minutes on the flesh side.
- Step 5– Using a spatula, gently flip the salmon to the skin side and cook for 4 minutes, or until your desired doneness. Salmon is fully cooked at 145°F, but many prefer it slightly softer at 125°F.
- Step 6- Transfer the pan-seared salmon to a plate and allow it to rest for 10 minutes while you finish the sauce.
- Step 7- Finish the Sauce: Pour the roasted red pepper sauce into a skillet or saucepan. Heat over medium heat until it gently bubbles. Add the cherry tomatoes and spinach (if using) and cook, stirring, until the spinach wilts, about 2–3 minutes.
- Step 8- Serve: Place the salmon on bowls or plates and pour your desired amount of roasted red pepper sauce over the top. Serve with steamed rice, mashed potatoes, risotto, couscous, pasta, or any side that can soak up the sauce.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg