Salmon in Roasted Pepper Sauce
A delightful dish combining rich flavors with simple preparation, perfect for busy weekdays and customizable to suit family tastes.
Ingredients
Main ingredients
- 2 pieces salmon fillets skin on (about 1 lb.)
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, finely diced
- 4 oz roasted red peppers, diced
- 4 cups fresh baby spinach
- ½ cup Half & Half or heavy cream Substitute with a lighter option if desired.
- ¼ cup grated Parmesan cheese
- ¼ tsp red pepper flakes or to taste Add extra for more heat.
- ¼ cup chopped parsley
- Salt and pepper to season
Instructions
Preparation
- Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat olive oil in a medium non-stick skillet over medium heat.
- Place the salmon fillets flesh-side down and cook for about 5 minutes per side.
- Remove the salmon from the skillet and set aside to keep warm.
Cooking
- In the same skillet, add butter and finely diced garlic, sauté for about 1 minute.
- Stir in the diced roasted red peppers and cook for an additional 2 minutes.
- Add fresh baby spinach to the skillet and cook just until wilted.
- Lower the heat and pour in the Half & Half or heavy cream.
- Stir in the grated Parmesan cheese, red pepper flakes, chopped parsley, and season with salt and pepper.
- Continuously stir until the cheese has melted and the sauce has thickened slightly.
- Return the cooked salmon fillets to the skillet and spoon the creamy sauce over the fillets.
- Plate the salmon fillets topped with the sauce.
Notes
Serve with a side of creamy risotto or lemon-infused couscous. Pairs well with a crisp salad or roasted vegetables.