Tasty Roasted Pepper Salmon

Seared salmon fillets meet a velvety roasted red pepper sauce in this mouthwatering dish that turns an ordinary weeknight meal into something special. The smooth coconut milk blends perfectly with sweet roasted peppers, creating a restaurant-worthy dinner without much fuss.

I whipped up this creation when hosting friends with food sensitivities, and now it's my favorite impressive meal. The sauce's gorgeous hue always gets people saying "wow" when I serve it.

Ingredients

• Salmon fillets: Cut into even portions for balanced cooking and proper serving sizes
• Avocado oil: Perfect for fish searing with its high heat tolerance
• Garlic powder and paprika: Form a tasty, straightforward seasoning mix for the fish
• Jarred roasted red peppers: Cut down prep time while adding rich, layered flavor
• Full-fat coconut milk: Delivers smooth creaminess without dairy ingredients
• Fresh garlic and onion: Create the flavorful base of your sauce
• Optional cherry tomatoes: Bring bursts of tangy freshness
• Optional baby spinach: Sneak extra veggies right into the sauce

Step-by-Step Instructions

Prepare the Sauce Base:

Soften chopped onions in avocado oil using medium-high heat until they turn clear, taking about 5 minutes. This builds the flavor core for your sauce. Toss in minced garlic and cook 2-3 minutes more until it smells amazing but doesn't brown. Keep a close eye on it since garlic burns easily.

Blend the Sauce:

Move your cooked aromatics to a blender and add drained roasted red peppers, coconut milk, and sea salt. Mix until smooth as silk. You'll get a gorgeous orange-red mixture with a velvety texture. Put this aside while cooking the fish.

Sear the Salmon:

Heat your pan until it's really hot (around 400-500°F). Put salmon pieces flesh-side down carefully to avoid splashing oil. Don't move them for 6 minutes so they get a nice crust. Gently roll them over instead of lifting straight up, then cook skin-side down about 4 minutes until done how you like.

Rest the Salmon:

Move cooked fish to a plate and let it sit for 10 minutes. This key step lets juices spread throughout the fish, keeping it moist and tender. While it rests, you can finish up your sauce.

Finish the Sauce:

Pour your blended mixture into a pan and warm until it bubbles lightly. If using, drop in cherry tomatoes and spinach, stirring until spinach softens. This only takes 2-3 minutes and adds lovely color contrast plus extra nutrients.

Serve:

Set salmon on plates or in shallow bowls and spoon plenty of sauce over the top. Let the sauce pool around the fish, ready to mix with whatever side dish you've chosen.

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We love eating this meal during winter when the bright color and taste bring a touch of sunshine to our dinners. My little girl always wants extra sauce to drizzle over everything on her plate, and I totally get why.

Perfect Salmon Doneness

Getting your salmon cooked just right makes this dish sing. While safety experts say 145°F is the target, many food lovers prefer salmon around 125°F for juicier, more tender bites. The fish keeps cooking a bit after you take it off heat, so I usually aim for 120°F at the thickest spot when I pull it from the pan. Stick a meat thermometer into the thickest part for best results. Your salmon should break apart easily with a fork but still be moist inside.

Make-Ahead Options

This dish is great for planning ahead or feeding guests. You can make the sauce up to three days early and keep it in the fridge in a sealed container. Just warm it gently on the stove before serving. When having company, fix the sauce ahead of time, then quickly cook the salmon right before everyone arrives. This way you'll spend less time in the kitchen during the party while still serving something amazing.

Serving Suggestions

This salmon tastes best with sides that can soak up all that yummy sauce. Plain steamed rice works great, but try risotto for fancy occasions or cauliflower rice if you're watching carbs. Oven-roasted veggies like asparagus, broccoli, or brussels sprouts go well with the rich flavors. To round out the meal, I often add a simple green salad with lemon dressing to cut through the creamy sauce.

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Treat yourself to this bright and luxurious meal that's quick to make but looks like you spent hours in the kitchen.

Frequently Asked Questions

→ What can I substitute for coconut milk in the sauce?

Regular heavy cream works great instead of coconut milk. If you want something lighter, try half-and-half, blended cashews, or regular milk mixed with a spoon of cornstarch. Each option will taste a bit different - coconut milk adds a touch of sweetness the others don't have.

→ How do I know when my salmon is perfectly cooked?

The FDA says salmon should reach 145°F for safety, but many food experts like it around 125°F for a juicier bite. Good salmon should break apart easily with your fork but still look a tiny bit translucent in the middle. The best way to check is sticking a meat thermometer into the thickest part of your fish.

→ Can I use jarred roasted red peppers?

Absolutely! Jarred peppers are what we suggest for this meal and they add tons of flavor with almost no work. Just drain them well before you blend the sauce. If you'd rather roast your own, you'll need about 3-4 big red bell peppers, roasted until soft, then peeled and deseeded to replace the 16oz jar.

→ What sides pair well with this salmon dish?

This salmon goes great with sides that can soak up the sauce. Try brown or white rice, quinoa, couscous, creamy risotto, or mashed potatoes. For veggies, go with roasted asparagus, broccoli, or a simple green salad to balance the rich sauce. Don't forget some crusty bread to wipe your plate clean!

→ Can I make the sauce ahead of time?

You bet! The pepper sauce keeps well for up to 3 days in a sealed container in your fridge. Just warm it up gently on the stove before serving. This makes dinner so much faster on busy nights - cook fresh salmon when you're ready to eat and pour on your premade sauce.

→ How spicy is this dish?

This dish isn't spicy at all - it's mild with just a hint of warmth from the paprika and garlic. If you want to kick things up, toss some red pepper flakes into the blender with your sauce ingredients, or add a chopped fresh chili when you're cooking the onions and garlic.