If you’re looking for a dinner that checks all the boxes—flavorful, nutritious, visually impressive, and quick to make—Creamy Salmon with Roasted Red Pepper Sauce might just become your new go-to.
There’s something deeply satisfying about the way the richness of salmon meets the sweet smokiness of roasted red peppers. Add a swirl of creamy coconut milk, garlic, and sautéed onions, and you have a sauce that elevates the fish without overpowering it.
Whether you’re cooking for family, entertaining guests, or treating yourself after a long day, this dish is a flavorful hug in a bowl. And the best part? You can get it on the table in under 40 minutes. Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas
Why You’ll Fall in Love with This Dish
You deserve a meal that feels indulgent but fuels you with clean, wholesome ingredients. Here’s why this Creamy Salmon with Roasted Red Pepper Sauce should be your next kitchen triumph:
✔️ Simple Ingredients, Big Flavor
You won’t need a mile-long grocery list to pull this off. In fact, many of the ingredients—like garlic, onion, and pantry-staple spices—might already be in your kitchen.
✔️ Fast and Weeknight-Friendly
With just 10 minutes of prep and about 25 minutes of cook time, this recipe fits into even your busiest weekday.
✔️ Rich in Nutrients
Salmon is loaded with omega-3s and lean protein, while roasted red peppers offer a hit of vitamin C and antioxidants. The addition of coconut milk adds healthy fats and a silky texture.
✔️ Naturally Gluten-Free & Dairy-Free
Looking for a meal that accommodates dietary needs? This dish is friendly to gluten-free and dairy-free diets without compromising on flavor or creaminess.
Ingredients Breakdown: What You’ll Need
Let’s start with the building blocks. Here’s a complete list of everything you’ll need, divided for clarity.
🐟 For the Salmon
| Ingredient | Amount |
|---|---|
| Salmon fillets | 2 lbs (cut into 4 portions) |
| Avocado oil | 2 tablespoons |
| Sea salt | ½ teaspoon (or to taste) |
| Garlic powder | 1 teaspoon |
| Paprika | ½ teaspoon |
🌶️ For the Roasted Red Pepper Sauce
| Ingredient | Amount |
|---|---|
| Avocado or olive oil | 1 tablespoon |
| Yellow onion, chopped | 1 cup |
| Garlic, minced | 5 large cloves |
| Jarred roasted peppers | 16 oz (drained) |
| Full-fat coconut milk | 15 oz can |
| Sea salt | 1 teaspoon (or to taste) |
| Cherry tomatoes | 1 cup (optional) |
| Baby spinach | 5 oz (optional) |
How to Make Creamy Roasted Red Pepper Sauce
This creamy red pepper sauce is the star of the show. It’s rich, slightly smoky, and surprisingly easy to pull together.
Step-by-Step:
- Sauté Aromatics: In a large skillet, heat 1 tablespoon of oil over medium-high. Add chopped onion and cook for about 5 minutes until soft and translucent.
- Add Garlic: Toss in minced garlic and stir for another 2–3 minutes until aromatic.
- Blend to Perfection: Transfer onion and garlic to a blender. Add roasted red peppers, coconut milk, and sea salt. Blend until the mixture is smooth and silky.
- Set Aside: Keep the sauce in the blender or pour it into a bowl until your salmon is ready.
This sauce can be made ahead and stored in the refrigerator for up to 4 days.
Perfectly Pan-Seared Salmon
Now that your sauce is ready, it’s time to get that beautiful crust on the salmon.
Cooking Instructions:
- Preheat Your Skillet: Add 2 tablespoons of avocado oil and heat over medium-high until shimmering.
- Season the Fish: Pat your salmon dry and season the flesh side with garlic powder, sea salt, and paprika.
- Sear Flesh Side First: Carefully place the fillets skin-side up (flesh side down). Let them sear undisturbed for about 6 minutes until golden.
- Flip and Finish: Flip gently and cook for another 4 minutes, or until the salmon reaches your preferred doneness. Use a meat thermometer to check:
- 125°F for medium (juicy and tender)
- 145°F for fully cooked
- Rest Before Serving: Remove from heat and let the fillets rest for 5–10 minutes.
Bring It All Together: Assemble Your Dish
This is where everything comes full circle. You’re just a few steps away from dinner bliss.
- Reheat the Sauce: Pour the red pepper sauce into the skillet or saucepan. Heat on medium until bubbling gently.
- Add Veggies (Optional): If using cherry tomatoes or spinach, toss them in and cook for 2–3 minutes until the spinach wilts and tomatoes soften.
- Plate and Serve: Spoon sauce onto plates, top with salmon, and garnish with herbs or chili flakes if desired.
Serving Suggestions to Complete the Meal
You’ve got options when it comes to sides. Here are some of the best pairings:
🍚 Grains
- Brown rice
- Quinoa
- Herbed couscous
- Lemon-garlic orzo
🥔 Potatoes
- Mashed potatoes with garlic and olive oil
- Roasted baby potatoes with rosemary
🥗 Vegetables
- Roasted broccoli or asparagus
- Sauteed zucchini
- Grilled bell peppers
🍷 Wine Pairing
Go for a crisp Sauvignon Blanc or a light-bodied Pinot Noir to balance the richness of the sauce.
Pro Tips for Success
You don’t have to be a trained chef to pull this off, but these tips will make the process smoother:
- Use a splatter guard when pan-searing salmon to minimize cleanup.
- Don’t move the salmon around too much—let it form that beautiful crust.
- Fresh vs. Frozen: If using frozen salmon, thaw fully in the fridge and pat dry before cooking.
- Blender Tip: A high-powered blender like a Vitamix or Ninja works best to get that ultra-smooth sauce.
Nutritional Breakdown
This meal doesn’t just taste good—it’s good for you too.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 350–400 |
| Protein | ~35g |
| Carbohydrates | ~10g |
| Fat | ~22g (healthy fats) |
| Fiber | ~2g |
| Omega-3s | High |
Frequently Asked Questions (FAQs)
❓ Can I use a different fish?
Absolutely. This sauce also pairs well with trout, cod, or halibut. Just adjust cooking times based on thickness.
❓ What if I don’t like coconut milk?
You can substitute with heavy cream (if dairy is okay for you) or a blend of cashew cream and water for a similar texture.
❓ Can I freeze the sauce?
Yes! The sauce freezes beautifully for up to 2 months. Thaw and reheat gently before serving.
❓ How long does this keep?
Leftovers can be refrigerated for up to 3 days. Reheat gently to maintain texture and flavor.
Conclusion: Your New Favorite Salmon Dish
When you make this Creamy Salmon with Roasted Red Pepper Sauce, you’re not just cooking—you’re creating something memorable. It’s a dinner that hits every note: comfort, elegance, nutrition, and ease.
Whether it’s your first time making pan-seared salmon or your tenth, this recipe never disappoints. It brings warmth to your kitchen, joy to your table, and maybe even a few happy sighs from the people you share it with.
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Creamy Salmon with Roasted Red Pepper Sauce: A Flavorful and Nutritious Delight
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
-
Enjoy this Creamy Salmon with Roasted Red Pepper Sauce—an easy, dairy-free dinner bursting with rich, fresh taste
Ingredients
- For the Salmon:
- 2 lbs salmon fillets (cut into individual portions)
- 2 tablespoons avocado oil (or high-temperature cooking oil of choice)
- 1/2 teaspoon sea salt (or to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- For the Roasted Red Pepper Sauce:
- 1 tablespoon avocado oil (or olive oil)
- 1 cup yellow onion, chopped
- 5 large cloves garlic, minced
- 1 (16-ounce) jar roasted red peppers, drained
- 1 (15-ounce) can full-fat coconut milk
- 1 teaspoon sea salt (or to taste)
- 1 cup cherry tomatoes (optional)
- 5 ounces baby spinach (optional)
Instructions
- Make the Roasted Red Pepper Sauce:
- Heat 1 tablespoon of avocado oil (or olive oil) in a large skillet over medium-high heat.
- Add the chopped onion and sauté, stirring occasionally, until softened, about 5 minutes.
- Add the minced garlic and sauté for another 2-3 minutes until fragrant.
- Transfer the onion and garlic mixture to a high-powered blender (or food processor). Set the skillet aside for cooking the salmon.
- Add the drained roasted red peppers, coconut milk, and sea salt to the blender with the onion and garlic. Blend until smooth and creamy. Set aside.
- Cook the Salmon:
- 6. Heat 2 tablespoons of avocado oil (or your preferred cooking oil) in the same skillet over medium-high heat. Let the skillet heat up for a few minutes until sizzling hot.
- 7. Carefully place the salmon fillets skin-side up (flesh-side down) in the skillet. Avoid dropping them to prevent hot oil splatters. If you have a mesh splatter guard, you can use it to protect yourself from grease.
- 8. Cook the salmon for 6 minutes on the flesh side. Flip the salmon with a sturdy spatula and cook for an additional 4 minutes on the skin side. Cook longer if you prefer the salmon more done.
- 9. Salmon is considered fully cooked when it reaches an internal temperature of 145°F. However, many prefer it at 125°F for a juicier texture. Check the temperature with a meat thermometer inserted into the thickest part of the fillet.
- 10. Once cooked, transfer the salmon to a plate and let it rest for 10 minutes while you finish the sauce.
- Assemble the Dish:
- 11. Pour the roasted red pepper sauce into the same skillet or a saucepan and heat over medium heat until it begins to gently bubble.
- 12. Add the optional cherry tomatoes and spinach to the sauce and cook for 2-3 minutes until the spinach has wilted and the tomatoes have softened.
- 13. Plate the salmon and pour the desired amount of roasted red pepper sauce over the top. Serve with your choice of side dishes such as steamed rice, mashed potatoes, risotto, couscous, or pasta. Brown rice and roasted vegetables pair wonderfully with this dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
Keywords: #SalmonRecipe #HealthyDinner #RoastedRedPepperSauce #Seafood #CoconutMilk #EasyRecipes #GlutenFree