– 12 oz. jar of roasted peppers, divided
– 4 salmon fillets (about 4 oz. each)
– ½ tsp. paprika or to taste
– ½ tsp. salt
– 2 tbsp. olive oil
– ¼ cup vegetable broth
– ½ medium onion, diced
– 2 garlic cloves, minced
– ¼ tsp. red pepper flakes
– ¾ cup heavy cream (or Half&Half)
– ½ cup shredded Parmesan
– 3 tbsp. chopped parsley