Salmon in Roasted Pepper Sauce
A quick, creamy roasted red pepper sauce dresses pan-seared salmon for an elegant weeknight dinner.
Servings: 2 servings
Ingredients
- 2 salmon fillets, skin on about 1 lb total
- 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
- 1/2 cup half & half or heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes or to taste
- 1/4 cup parsley chopped
- salt and pepper to taste (for sauce)
Instructions
- Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat 1 tbsp olive oil in a medium non-stick skillet over medium heat.
- Place the salmon in the skillet flesh-side down and cook about 5 minutes, then flip and cook another 5 minutes, or until cooked to your liking; remove salmon and set aside.
- Reduce heat to medium-low and add 1 tbsp butter to the same pan; when melted, add the diced garlic and cook 1 minute until fragrant.
- Add the diced roasted red peppers and cook 2 minutes to warm through.
- Add the baby spinach and cook until wilted, stirring to incorporate with the peppers and garlic.
- Lower the heat to low and stir in 1/2 cup half & half (or heavy cream), 1/4 cup grated Parmesan, 1/4 tsp red pepper flakes, chopped parsley, and salt and pepper to taste; simmer gently until the sauce is warmed and slightly thickened.
- Return the salmon to the pan and spoon the sauce over each fillet to heat through, about 1–2 minutes.
- Serve the salmon with sauce spooned over, alongside pasta, rice, or steamed vegetables if desired.
Equipment
- non-stick or stainless skillet
- spatula or tongs
- Measuring cups and spoons
- Knife and cutting board
Notes
- Use either half & half or heavy cream depending on desired richness.
- Roasted red peppers can be from a jar, drained and diced.
- Adjust red pepper flakes to your spice preference.
- Do not overcook salmon; remove when it flakes easily.