Description
This Roasted Red Pepper Salmon recipe features tender, flaky salmon baked to perfection and topped with a rich, creamy roasted red pepper sauce enhanced with smoked nuts, tomatoes, and a touch of spice. It’s an elegant yet simple dish ideal for weeknight dinners or special occasions, garnished with fresh herbs and lemon for bright, fresh flavor.
Ingredients
Units
Scale
Roasted Red Pepper Sauce
- 1/2 cup jarred roasted red peppers (see notes if using fresh peppers)
- 1/4 cup smoked nuts (such as almonds or cashews)
- 1 plum tomato or 2 whole peeled canned tomatoes, chopped
- 2 Tablespoons red wine vinegar
- 1 large (or 2 small) cloves of garlic
- 1/4 teaspoon sweet smoked paprika (or regular paprika)
- 1/4 teaspoon crushed red pepper
- 1/3 cup heavy cream or non-dairy unsweetened creamer (see notes)
- Fine kosher salt and pepper to taste
Baked Salmon
- 1 Tablespoon refined avocado oil (or any high smoke point oil suitable for searing)
- 15 to 18 ounces of salmon, skin removed (around 3-4 fillets)
- Sea salt to taste
- Black pepper to taste
- 1/2 lemon, sliced, to garnish
- 1 Tablespoon fresh chopped herbs to garnish – parsley, basil, or oregano
Instructions
- Prepare the Roasted Red Pepper Sauce: In a high-powered blender or food processor, start blending at low speed to roughly chop the smoked nuts. Then increase to high speed and blend until the mixture is smooth. Transfer this blended mixture to a small saucepan over low heat, stir in the heavy cream, and cook for 2 to 4 minutes, stirring occasionally. Once warmed and smooth, season with fine kosher salt and pepper to taste. Set aside.
- Preheat the Oven: Set the oven to 400°F (200°C) to prepare for baking the salmon.
- Sear the Salmon: Heat the refined avocado oil in an oven-safe pan over medium-high heat. Season both sides of the salmon fillets with sea salt and freshly ground black pepper. Sear the salmon for 2 minutes on one side until a golden crust forms, then carefully flip and sear the other side for an additional 2 minutes.
- Simmer Salmon in Sauce: Pour the prepared roasted red pepper sauce into the pan with the salmon and let it heat together for 2 minutes on the stovetop, allowing the flavors to meld.
- Bake the Salmon: Transfer the oven-safe pan to the preheated oven and bake the salmon for 10 minutes, or until the fish flakes easily with a fork, indicating it is fully cooked.
- Rest and Garnish: Remove the pan from the oven and let the salmon rest for 5 minutes. Optionally brush the fillets with extra roasted red pepper sauce before serving. Garnish with sliced lemon and fresh chopped herbs like parsley, basil, or oregano. Season to taste and enjoy.
Notes
- If using fresh red peppers instead of jarred, roast and peel them before blending for optimal flavor.
- The smoked nuts can be substituted with a type you prefer or have on hand, such as smoked almonds or cashews.
- For a non-dairy version of the sauce, use an unsweetened non-dairy creamer in place of heavy cream.
- Use refined avocado oil or another oil with a high smoke point to prevent burning during searing.
- Ensure the pan used for searing is oven-safe to facilitate direct transfer from stovetop to oven.
Nutrition
- Serving Size: 1 fillet with sauce (about 6 ounces salmon and 1/4 cup sauce)
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 35g
- Cholesterol: 95mg
