This creamy roasted red pepper salmon is a tasty dish that really shines. The rich sauce made from roasted red peppers adds a unique flavor that’ll make your taste buds dance!
You’ll love how easy this recipe is, too! Just bake the salmon, stir in the sauce, and voila! Dinner is ready. I often serve it with rice or veggies for a yummy meal!
Key Ingredients & Substitutions
Salmon: Fresh salmon is ideal since it’s tender and has a rich flavor. If you’re looking for a budget-friendly option, try using trout or even tilapia. They cook quickly and will still be delicious with the sauce!
Roasted Red Peppers: You can roast your own bell pepper easily by charring it on a gas stove or under the broiler. For convenience, jarred roasted red peppers work well too. I love using the jarred ones for a more consistent flavor and texture.
Heavy Cream: This gives the sauce its creamy texture. If you want a lighter option, try using half-and-half or even coconut cream for a dairy-free version. Just keep in mind that the flavor will be slightly different.
Cherry Tomatoes: These enhance the dish’s freshness. If they’re not in season, use canned diced tomatoes; they’ll break down nicely in the sauce. You can also swap in sun-dried tomatoes for a more intense flavor.
How Do I Get My Salmon Perfectly Cooked?
The key to perfect salmon lies in careful cooking. Follow these steps to ensure it’s juicy and flaky:
- Sear Before Baking: Get a good sear on the salmon by cooking it skin-side down first for about 3-4 minutes. This adds flavor and helps keep the fish moist.
- Oven Timing: Once in the oven, keep an eye on it; 6-8 minutes at 400°F is usually perfect. Salmon is done when it flakes easily with a fork.
- Use a Timer: Overcooking salmon is a common mistake; set a timer to avoid that. It’s better to check a minute early than to risk dry fish!
With these tips and insights, you’ll have a creamy roasted red pepper salmon dish that’s sophisticated yet simple to prepare. Enjoy your cooking adventure!
How to Make Creamy Roasted Red Pepper Salmon
Ingredients You’ll Need:
- Protein:
- 4 salmon fillets (about 6 oz each)
- Seasonings:
- Salt and black pepper, to taste
- Cooking Oil:
- 1 tbsp olive oil
- Sauce Ingredients:
- 1 red bell pepper, roasted and peeled (or use 1/2 cup jarred roasted red peppers)
- 1/2 cup cherry tomatoes
- 1/2 cup heavy cream
- 1/4 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1 tsp Italian seasoning or dried basil
- Garnish:
- 1 tbsp fresh basil, thinly sliced (for garnish)
- Optional: a squeeze of fresh lemon juice
- Serving Suggestions:
- Cooked quinoa or rice
- Roasted asparagus or your favorite vegetable
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15-20 minutes to cook. You’ll have a delicious meal ready in about 30-40 minutes! Perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Preheat and Season:
Start by preheating your oven to 400°F (200°C). While it’s heating, season the salmon fillets with a sprinkle of salt and black pepper on both sides. This will help enhance the flavor of the fish.
2. Sear the Salmon:
In an oven-safe skillet, heat the olive oil over medium-high heat. Add the salmon fillets skin-side down—if they have skin—and sear for about 3-4 minutes until golden brown. Flip the fillets and sear the other side for an additional 2 minutes.
3. Bake the Salmon:
Carefully transfer the skillet with the salmon into the preheated oven. Bake for 6-8 minutes. The salmon should be cooked through and flake easily when tested with a fork.
4. Prepare the Roasted Red Pepper Sauce:
While the salmon is baking, make the sauce. If you’re using fresh red bell pepper, roast it over an open flame or under a broiler, then peel and chop it. In a blender or food processor, combine the roasted red pepper, heavy cream, minced garlic, smoked paprika, and Italian seasoning. Blend until smooth.
5. Simmer the Sauce:
Pour the blended sauce into a saucepan over medium heat and bring it to a gentle simmer. Add the chopped fresh spinach, letting it wilt for about 2-3 minutes.
6. Finish the Sauce:
Add the cherry tomatoes to the saucepan. Cook for about 3-4 minutes until they soften and blister. Taste the sauce and season it with additional salt and pepper, plus a squeeze of fresh lemon juice if desired.
7. Serve the Salmon:
Once the salmon is out of the oven, plate it nicely on serving dishes. Generously spoon the creamy roasted red pepper sauce and blistered tomatoes over each fillet.
8. Garnish and Enjoy:
Top with the fresh sliced basil for a burst of flavor and color. Serve with quinoa, rice, or roasted asparagus on the side for a complete meal. Dig in and enjoy your delicious creamy roasted red pepper salmon!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure it’s completely thawed before cooking. Thaw it overnight in the refrigerator or place it in a sealed bag and submerge it in cold water for quicker thawing. Pat it dry before seasoning to avoid excess moisture in the pan.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or coconut cream for a dairy-free version. Keep in mind that results may vary slightly in flavor and consistency.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of cream or broth to maintain the creamy texture.
Can I Add Other Vegetables?
Absolutely! Feel free to incorporate other vegetables like bell peppers, zucchini, or even kale. Add them to the sauce while it simmers for a more hearty dish.
