– 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
Puree 6 oz. of roasted peppers in a smoothie cup, or with a hand chopper, until smooth.
Season the salmon fillets with salt and paprika.
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
To the same skillet, add the onions and garlic. Cook for 2 minutes, stirring, and then add the vegetable or chicken broth
Reduce the heat to low. Add the cream and Parmesan cheese, and season with some salt and pepper, if needed
Return the salmon to the skillet, cover it with the sauce, and simmer for 1 minute, just to heat it through. Sprinkle some fresh parsley on top. Serve.