This creamy roasted red pepper salmon is a dream for fish lovers! The tender salmon is smothered in a rich sauce made from sweet roasted red peppers and cream.
Honestly, this dish has a way of impressing anyone at the dinner table. Plus, it’s quick to make. I love serving it with rice or pasta for an easy meal that feels fancy!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best, but frozen salmon works fine too. If you prefer, other fish like trout or even chicken can be used as a substitute, just adjust the cooking time.
Roasted Red Peppers: Jarred roasted red peppers save time! You can also roast your own by charring fresh peppers over an open flame or in the oven, which adds a delicious smokiness.
Heavy Cream: For a lighter option, consider half-and-half or a plant-based cream like coconut cream. However, it may alter the flavor a bit, so keep that in mind.
Spinach: Feel free to use kale or Swiss chard instead. If you want to skip greens altogether, consider adding more roasted peppers or even zucchini for added texture.
How Do I Get Crispy Salmon Skin?
Getting that crispy skin on the salmon is key for flavor and texture! To achieve this, start with dry fillets. Pat them with paper towels before seasoning. Here are some tips:
- Preheat your skillet to medium-high heat before adding the oil.
- Place the salmon skin-side down and don’t move it around for the first few minutes. This helps develop a crust.
- Once you’ve flipped it, cook until the flesh is just flaky and the skin is crispy.
Follow these tips, and your salmon will turn out golden and delicious every time!
Creamy Roasted Red Pepper Salmon
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup roasted red peppers, chopped (from jar or homemade)
- 1/2 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- 1 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for mild heat)
- Fresh parsley, chopped for garnish
- Fresh dill for garnish (optional)
- Cooked white rice or pasta, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 15 minutes to cook, totaling about 30 minutes. It’s a quick meal that packs in flavor and is perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Season the Salmon:
Start by seasoning your salmon fillets with salt, pepper, and smoked paprika on both sides. This will help enhance the flavor as they cook.
2. Cook the Salmon:
Heat olive oil in a large skillet over medium-high heat. Once hot, place the salmon skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy. Flip the salmon and cook for another 3-4 minutes until the fillets are cooked through. Remove the salmon from the skillet and set aside.
3. Sauté the Onion and Garlic:
In the same skillet, add the chopped onion and sauté for 2-3 minutes until soft and translucent. Then throw in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the Roasted Red Peppers and Tomatoes:
Add the chopped roasted red peppers and halved cherry tomatoes to the skillet. Cook for 2-3 minutes until the tomatoes soften slightly and everything is nicely mixed.
5. Simmer the Sauce:
Pour in the chicken or vegetable broth and bring the mixture to a simmer. Allow it to reduce for about 2 minutes—you want to intensify those flavors!
6. Stir in Cream and Spinach:
Lower the heat and stir in the heavy cream and baby spinach. If you’re using cayenne pepper for a little kick, add it now. Simmer gently for 2-3 minutes until the spinach wilts and the sauce thickens a bit.
7. Return the Salmon:
Place the cooked salmon fillets back into the skillet, spoon some of that creamy sauce over the top, and warm again for about a minute.
8. Serve and Garnish:
Serve the salmon over cooked rice or pasta, spooning the delicious sauce on top. Finish with a sprinkle of freshly chopped parsley and dill if you like.
Enjoy your creamy, flavorful roasted red pepper salmon!
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just be sure to thaw it completely before cooking. You can thaw salmon overnight in the fridge or quickly by placing it in a sealed plastic bag and submerging it in cold water for about 30 minutes.
How to Adjust the Spice Level?
If you prefer less heat, simply omit the cayenne pepper. You can also add more roasted red peppers for sweetness, or consider using a pinch of paprika instead for flavor without the spice.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the sauce in advance and store it in the fridge for up to 2 days. When you’re ready to eat, just reheat the sauce gently and add freshly cooked salmon.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, try using half-and-half or coconut cream. However, keep in mind that this may slightly alter the flavor and creaminess of the sauce.