This Salmon in Roasted Pepper Sauce makes an absolutely scrumptious meal, worthy of a special occasion. Make this easy one-pan dinner in just 20 minutes!
I am so excited to share this deliciousness with you, guys! It’s really, really, really TASTY. The best part is that this Salmon in Roasted Pepper Sauce doesn’t require any fancy ingredients and won’t take much of your time.
I’ll let you in on a little secret. I am planning to cook this Salmon for a Valentine’s dinner this year. 🙂 What are you going to serve?
SALMON IN ROASTED PEPPER SAUCE VIDEO TUTORIAL
THIS SALMON IN ROASTED PEPPER SAUCE RECIPE IS KETO FRIENDLY.
ABOUT THE ROASTED PEPPERS
You'll need some roasted red peppers for this recipe. You can use store-bought, jarred roasted peppers, or roast the peppers yourself. Both options work well, so the choice is yours.
If you prefer to buy jarred roasted peppers, they are sold in all large grocery stores, usually located in the pickle aisle, or somewhere next to olives. You can also buy roasted peppers on Amazon.
HOW TO MAKE SALMON IN ROASTED PEPPER SAUCE
1.Season the salmon fillets with salt and pepper.
2. Heat the oil in a medium non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
3. To the same pan, add butter and garlic. Cook for 1 minute, add the roasted peppers, and cook for 2 more minutes.
4. Add the spinach and allow it to wilt.
5. Reduce the heat to low, and add Half & Half, Parmesan, red pepper flakes, parsley, salt, and pepper. Stir and bring to a simmer.
6. Return the salmon to the pan and spoon the sauce over each filet.
7. Serve over pasta, rice, or steamed vegetables.
You'll also love these easy salmon recipes:
- Salmon Burgers with Avocado Salsa
- Easy Salmon Patties
- Lemon-Rosemary Salmon
- Salmon Pasta with Spinach
- Spinach Stuffed Salmon
SALMON IN ROASTED PEPPER SAUCE
Ingredients
- 2 salmon fillets skin on (about 1 lb.)
- Salt and pepper to season
- 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
- ¼ cup grated Parmesan cheese
- ¼ tsp. red pepper flakes or to taste
- ¼ cup chopped parsley
- Salt and pepper to taste
Instructions
- Season the salmon fillets with salt and pepper.
- Heat the oil in a medium non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
- To the same pan, add butter and garlic. Cook for 1 minute, add the roasted peppers, and cook for 2 more minutes.
- Add the spinach and allow it to wilt.
- Reduce the heat to low, and add Half & Half, Parmesan, red pepper flakes, parsley, salt, and pepper. Stir and bring to a simmer.
- Return the salmon to the pan and spoon the sauce over each filet.
- Serve over pasta, rice, or steamed vegetables.
Jenny says
I made this recipe with steelhead trout instead if salmon but followed the recipe as is for the rest. This is so delicious! I steamed brocolli and put some of the sauce on top. Definitely will make this again! So good
Tania Sheff says
Yay! Thank you, Jenny!
Nadine Robinson says
I’ve cooked this recipe twice this week. All I can say is, “Delicious, tasty, simple and smooth”. I served it over freshly cooked rice. I even tried it with using tilapia fish fillets, since my husband is not a salmon lover. Again, “ Delicious, tasty, simple and smooth”!! Will definitely share recipe with family and friends!!
Tania Sheff says
Thank you, Nadine! I absolutely agree with your description. 🙂
Michele Kashemere says
I made this tonight! Easy and delicious…will definitely make again!
Tania Sheff says
I am glad you enjoyed it, Michele! Thank you so much for the rating!
Madeline Thomas says
I have made this recipe 4 times now. Tonight I did NOT cook the salmon all the way through, I seared it a couple minutes and set it aside. I added a little more than 1/2 cup of cream, to make it saucier. I added the salmon back into the pan the last few minutes and let it simmer in the sauce, I broke the salmon up into pieces rather than keep it as fillets and the sauce really penetrated the salmon. It turned out soooooo good this time. The reason I did this is because the salmon always gets soggy anyways once added to the sauce, so I would rather it absorb all the creaminess.
Tania Sheff says
Great tip! Thanks, Madeline!
Maritsa Sanchez says
I made this recipe without the red pepper flakes and had it with brown rice and it was deeelicious! My husband and I thoroughly enjoyed it and so quick to make! Will definitely be making this again ❤️
Tania Sheff says
Yay! Thanks, Maritsa!