Puree 6 oz. of roasted peppers in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.
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, 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.
Add the chopped and pureed peppers. Cook, stirring occasionally, for 5-7 minutes, until it starts looking thicker, and the roasted peppers sweeten.
Reduce the heat to low. Add the cream and Parmesan cheese, and season with some salt and pepper, if needed. Stir and bring to a gentle simmer.
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.