Description
This Roasted Red Pepper Salmon recipe features tender, oven-baked salmon fillets served with a rich and creamy roasted red pepper sauce made from smoked nuts, tomatoes, and spices. The sauce is blended to a smooth consistency and gently warmed before being combined with perfectly seared salmon, making a flavorful and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Units
Scale
Roasted Red Pepper Sauce
- 1/2 cup jarred roasted red peppers (see notes if using fresh peppers)
- 1/4 cup smoked nuts (such as almonds or cashews)
- 1 plum tomato or 2 whole peeled canned tomatoes, chopped
- 2 Tablespoons red wine vinegar
- 1 large (or 2 small) cloves of garlic
- 1/4 teaspoon sweet smoked paprika (or regular paprika)
- 1/4 teaspoon crushed red pepper
- 1/3 cup heavy cream or non-dairy unsweetened creamer (see notes)
- Fine kosher salt and pepper to taste
Baked Salmon
- 1 Tablespoon refined avocado oil (or any high smoke point oil suitable for searing)
- 15 to 18 ounces of salmon, skin removed (around 3-4 fillets)
- Sea salt to taste
- Black pepper to taste
- 1/2 lemon, sliced, to garnish
- 1 Tablespoon fresh chopped herbs to garnish - parsley, basil, or oregano
Instructions
- Prepare the Sauce: In a high-powered blender or food processor, start by blending at low speed to chop the smoked nuts. Then increase the speed to high and blend the mixture until it becomes smooth. Transfer this roasted red pepper sauce to a small saucepan set over low heat. Stir in the heavy cream or non-dairy creamer and cook for 2–4 minutes, stirring occasionally until the sauce is warm and smooth. Season with fine kosher salt and pepper to taste, then set aside.
- Preheat Oven: Begin by preheating your oven to 400°F (205°C) to ensure it reaches the correct temperature by the time the salmon is ready for baking.
- Sear the Salmon: Heat 1 tablespoon of refined avocado oil in an oven-safe skillet over medium-high heat. Season both sides of the salmon fillets with sea salt and freshly ground black pepper. Place the salmon in the hot skillet and sear for 2 minutes on one side until it develops a golden crust. Flip and sear the other side for another 2 minutes.
- Add Sauce and Heat: Pour the prepared roasted red pepper sauce into the pan with the seared salmon. Allow the salmon and sauce to heat together for about 2 minutes on the stovetop.
- Bake the Salmon: Transfer the skillet to the preheated oven. Bake for 10 minutes, or until the salmon flakes easily when tested with a fork, indicating it is cooked through but still moist.
- Rest and Serve: Remove the skillet from the oven and let the salmon rest for 5 minutes. If desired, brush the salmon fillets with extra roasted red pepper sauce before serving. Garnish with sliced lemon halves and a tablespoon of fresh chopped herbs like parsley, basil, or oregano. Adjust seasoning to taste and enjoy!
Notes
- If using fresh red peppers instead of jarred, roast them under a broiler or on a grill until skins are charred, then peel and chop before blending.
- For a dairy-free option, substitute heavy cream with an unsweetened non-dairy creamer.
- Smoked nuts add a distinct flavor to the sauce; almonds or cashews work best.
- This recipe serves 3-4 people depending on portion sizes.
- Make sure to use an oven-safe pan for searing and baking the salmon to avoid transferring the fish to another dish.
Nutrition
- Serving Size: 1 salmon fillet with sauce (approx. 150g salmon, 60g sauce)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
