– 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
Add about 2 tablespoons of olive oil to a large non-stick skillet. When it’s hot, add the salmon and fry for about 4-5 minutes on each side, until just cooked through (time will depend on the thickness of the fish). Remove the salmon from the skillet.
To the same skillet, add the onions and garlic. Cook for 2 minutes, stirring, and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.
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