Description
Salmon with Peppers brings together tender fish and colorful bell peppers in a simple, satisfying meal that comes together faster than you can set the table. Searing the salmon creates a golden crust while roasting peppers adds sweet, smoky notes to your dinner plate.
Ingredients
Scale
Main Ingredients:
- 4 skinless salmon fillets (about 6 ounces each)
- 1 jar (12 ounces) roasted red peppers, drained
Supporting Seasonings and Spices:
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 3 cloves garlic, minced
- Salt and freshly ground pepper, to taste
Creamy Components:
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- ¼ cup vegetable broth or water
- 1 tablespoon olive oil
- 1 tablespoon butter
- Fresh parsley or basil, for garnish
Instructions
- Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper across both sides of your 6-ounce salmon fillets. Heat 1 tablespoon olive oil in a large skillet over medium-high heat at 375°F.
- Sear salmon for 3-4 minutes on the first side until golden and crisp. Carefully flip and cook another 3-4 minutes until fish reaches 145°F internal temperature.
- Remove salmon and set aside. Reduce skillet heat to medium-low at 300°F. Melt 1 tablespoon butter and add 3 minced garlic cloves.
- Stir garlic for 30 seconds until fragrant. Quickly mix in ½ teaspoon smoked paprika and ¼ teaspoon red pepper flakes.
- Transfer roasted red peppers, ½ cup heavy cream, ½ cup parmesan, and ¼ cup vegetable broth into a blender. Puree until completely smooth.
- Pour sauce back into the skillet and simmer at 200°F for 2-3 minutes. Taste and adjust seasonings if needed.
- Gently nestle salmon fillets back into the warm sauce. Spoon sauce over fish and heat for an additional 2 minutes.
- Plate salmon and drizzle remaining sauce generously. Garnish with fresh chopped parsley or basil.
Notes
- Choose salmon fillets with consistent thickness to ensure even cooking and prevent dry edges.
- Pat salmon completely dry before seasoning to help achieve a perfect golden sear with crispy exterior.
- When blending the sauce, let hot ingredients cool slightly to prevent steam pressure from causing blender lid to pop off unexpectedly.
- For a lighter version, substitute heavy cream with Greek yogurt or half-and-half to reduce calories without losing creamy texture.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg