Description
A delicious and crispy salmon dish served with a creamy roasted red pepper sauce.
Ingredients
Scale
- 4 (6-ounce) salmon fillets, skin on
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup roasted red peppers, jarred or homemade
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the salmon fillets dry with paper towels and season both sides with salt, pepper, garlic powder, and smoked paprika.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy.
- Carefully flip the salmon fillets and transfer the skillet to the preheated oven. Bake for an additional 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, prepare the roasted red pepper sauce. In a blender, combine the roasted red peppers, heavy cream, lemon juice, and red pepper flakes (if using). Blend until smooth.
- Pour the sauce into a small saucepan and heat over medium-low heat until warmed through, stirring occasionally.
- Once the salmon is done, remove it from the oven and serve immediately with the warm roasted red pepper sauce drizzled on top. Garnish with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with coconut milk or a dairy-free alternative.
- Add a splash of balsamic vinegar to the sauce for an extra layer of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg