Description

This Creamy Roasted Red Pepper Salmon recipe offers a deliciously tender and flaky salmon fillet topped with a rich, flavorful sauce made from roasted red peppers, garlic, cream, and herbs. Perfect for a quick yet impressive weeknight dinner, the sauce complements the natural richness of the salmon, resulting in a harmonious blend of smoky, creamy, and savory flavors.

Ingredients

Scale

Salmon

4 salmon fillets (6 oz each), skin on or off, as preferred
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika (optional, for extra flavor)

Creamy Roasted Red Pepper Sauce

2 large roasted red peppers (from a jar or freshly roasted)
1/4 cup heavy cream (or coconut cream for dairy-free option)
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste
1 tablespoon chopped fresh parsley (for garnish, optional)

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Instructions

Prepare the Salmon: Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels. Brush both sides with olive oil, then season evenly with salt, pepper, garlic powder, and paprika if using. Set aside.
Make the Sauce Base: In a blender or food processor, combine the roasted red peppers, heavy cream (or coconut cream), olive oil, minced garlic, lemon juice, and thyme. Blend until smooth and creamy. Season with salt and pepper to taste.
Bake the Salmon: Place the seasoned salmon fillets on a baking sheet lined with parchment paper or a lightly greased baking dish. Bake in the preheated oven for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Heat the Sauce: While the salmon bakes, pour the blended roasted red pepper sauce into a small saucepan and warm it gently over low heat, stirring occasionally until heated through. Avoid boiling to maintain the creamy texture.
Serve: Plate the baked salmon fillets and spoon the warm roasted red pepper sauce over each piece. Garnish with chopped fresh parsley if desired. Serve immediately with your choice of sides.

Notes

For a dairy-free option, substitute heavy cream with coconut cream in the sauce.
Roasted red peppers can be jarred or freshly roasted by charring red bell peppers over a flame or under a broiler until blackened, then peeled.
Adjust seasoning and herbs in the sauce to your preference, adding more lemon juice for brightness or a pinch of red pepper flakes for heat.
This recipe pairs well with steamed vegetables, rice, or a light salad.