Salmon in Roasted Pepper Sauce
This Salmon in Roasted Pepper Sauce is a delightful one-pan meal perfect for special occasions.
Equipment
- medium non-stick skillet
Ingredients
Fish
- 2 fillets salmon skin on about 1 lb.
Seasoning
- salt to season
- pepper to season
Cooking Oils
- 1 tbsp. olive oil
- 1 tbsp. butter
Vegetables
- 3 cloves garlic finely diced
- 4 oz. roasted red peppers diced
- 4 cups fresh baby spinach
Cream and Cheese
- ½ cup Half & Half or heavy cream
- ¼ cup grated Parmesan cheese
- ¼ tsp. red pepper flakes or to taste
- ¼ cup chopped parsley
- ⅓ tsp. salt to taste
- ¼ tsp. pepper
Instructions
Cooking Steps
- Season the salmon fillets with salt and pepper.
- Heat the olive oil in a medium non-stick skillet over medium heat. Place the salmon flesh-side down first and cook for about 5 minutes per side, or until cooked to your liking. Transfer to a plate and set aside.
- To the same skillet, add the butter and garlic. Sauté for 1 minute. Add the roasted red peppers and cook for 2 minutes more.
- Stir in the spinach and let it wilt.
- Reduce the heat to low. Add the Half & Half, Parmesan, red pepper flakes, parsley, salt, and pepper. Stir and bring to a gentle simmer.
- Nestle the salmon back into the skillet and spoon the sauce over the fillets. Serve warm with pasta, rice, or steamed vegetables.
Notes
Sear flesh-side-down first to get that beautiful golden crust. Don’t boil the sauce once the cream is added — keep the heat low to avoid splitting. Use heavy cream for an extra silky sauce if you want it richer.
Nutrition
Serving: 1filletCalories: 528kcalCarbohydrates: 11gProtein: 42gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 141mgSodium: 1605mgPotassium: 1435mgFiber: 3gSugar: 3gVitamin A: 7314IUVitamin C: 55mgCalcium: 304mgIron: 4mg
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