Salmon in Roasted Pepper Sauce

Why You’ll Love This Recipe

This dish brings together the delicate, flaky salmon with a velvety roasted red pepper sauce that’s rich and full of flavor. The addition of garlic, spinach, and a bit of Parmesan cheese makes the sauce creamy and indulgent, while the red pepper flakes add just the right amount of spice. It’s a balanced meal that’s both light and satisfying. With simple ingredients and a quick cooking time, this dish is sure to impress anyone at your dinner table!

Ingredients

• 2 salmon fillets (skin on, about 1 lb.)
• Salt and pepper, to season
• 1 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic, finely diced
• 4 oz roasted red peppers, diced
• 4 cups fresh baby spinach
• ½ cup Half & Half or heavy cream
• ¼ cup grated Parmesan cheese
• ¼ tsp red pepper flakes (or to taste)
• ¼ cup chopped parsley
• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Season the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper.
2. Cook the Salmon: Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and the oil is hot, add the salmon fillets, skin-side down. Cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Once cooked, remove the salmon from the skillet and set it aside.
3. Make the Sauce: In the same skillet, add the diced garlic and sauté for about 30 seconds, until fragrant. Add the diced roasted red peppers and cook for an additional 1-2 minutes, stirring occasionally.
4. Add Spinach and Cream: Stir in the fresh baby spinach and cook until wilted. Add the Half & Half (or heavy cream) and bring the sauce to a simmer. Allow it to cook for 2-3 minutes, or until the sauce begins to thicken slightly.
5. Finish the Sauce: Stir in the grated Parmesan cheese and red pepper flakes. Taste and adjust the seasoning with salt and pepper as needed. The sauce should be creamy and flavorful.
6. Combine the Salmon with the Sauce: Return the cooked salmon fillets to the skillet, spooning some of the sauce over the fillets. Let it cook for another minute or two, allowing the salmon to absorb the flavors of the sauce.
7. Garnish and Serve: Sprinkle the chopped parsley over the top of the salmon before serving. Serve immediately, and enjoy!

Servings and Timing

This recipe makes 2 servings.

• Prep time: 5 minutes
• Cook time: 15 minutes

Variations

• Add more vegetables: You can add other veggies like zucchini, asparagus, or mushrooms to the sauce for extra flavor and texture.
• Spicy version: Increase the red pepper flakes for a spicier kick or add a diced fresh chili to the sauce.
• Cheese options: Swap Parmesan with another cheese like Gruyère or Pecorino Romano for a different flavor profile.
• Dairy-free version: Use coconut cream or a dairy-free cream alternative instead of Half & Half or heavy cream, and omit the Parmesan for a dairy-free meal.

Storage/Reheating

• Leftover salmon with roasted pepper sauce can be stored in an airtight container in the fridge for up to 2 days.
• To reheat, gently warm in a skillet over low heat, adding a splash of cream or broth if the sauce has thickened too much.

FAQs

Can I use skinless salmon fillets for this recipe?

Yes, you can use skinless fillets, but cooking skin-on fillets helps retain moisture and flavor. If using skinless, be sure to handle the salmon gently during cooking.

Can I use a different type of fish?

While this recipe is designed for salmon, you can try using other firm fish like trout, cod, or halibut. Just adjust the cooking time based on the thickness of the fillets.

Can I make the sauce ahead of time?

Yes, the sauce can be made ahead and stored in the fridge for up to 2 days. Reheat gently before serving with freshly cooked salmon.

Can I add more heat to the sauce?

Yes, you can increase the amount of red pepper flakes or add fresh chopped chili peppers for more spice. Adjust to your personal taste.

What if I don’t have roasted red peppers?

If you don’t have roasted red peppers, you can use fresh red bell peppers sautéed until tender or jarred red peppers. The flavor will be slightly different but still delicious.

Can I use frozen salmon fillets?

Yes, frozen salmon fillets can be used, but make sure to thaw them thoroughly before cooking. You may need to adjust the cooking time slightly depending on the thickness of the fillets.

How do I know when the salmon is done cooking?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If you’re unsure, you can check with a meat thermometer for accuracy.

Can I use a different type of cheese?

Yes, you can swap out the Parmesan for another hard cheese, such as Pecorino Romano or Gruyère, depending on your preference.

Can I serve this with something other than spinach?

Yes, you can substitute spinach with other greens like kale, arugula, or Swiss chard. Just make sure to cook them until wilted before adding the cream.

How can I make this dish lighter?

For a lighter version, you can use low-fat cream or a dairy-free alternative and reduce the amount of butter. You can also skip the Parmesan for a lower-calorie option.

Conclusion

Salmon in Roasted Pepper Sauce is a delicious, creamy, and satisfying dish that’s full of flavor and perfect for a quick, yet indulgent, dinner. The roasted red peppers, spinach, and Parmesan combine to make a sauce that complements the tender salmon beautifully. Whether you’re making this for a weeknight meal or a special occasion, this dish will impress everyone at your table!

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