Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes, making it ideal for busy schedules.
- Flavorful: The combination of roasted red peppers, garlic, and Parmesan creates a rich and savory sauce.
- Healthy: Packed with protein from the salmon and nutrients from the spinach.
- Versatile: Pairs well with pasta, rice, or steamed vegetables, allowing for customizable serving options.
Ingredients
- 2 salmon fillets, skin on (about 1 lb.)
- Salt and pepper to season
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, finely diced
- 4 ounces roasted red peppers, diced
- 4 cups fresh baby spinach
- ½ cup Half & Half or heavy cream
- ¼ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (or to taste)
- ¼ cup chopped parsley
- Additional salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Season the Salmon: Sprinkle the salmon fillets with salt and pepper.
- Sear the Salmon: In a medium non-stick skillet over medium heat, heat the olive oil. Place the salmon fillets flesh-side down and cook for 5 minutes on each side, or until cooked to your preference. Once done, remove from the pan and set aside.
- Prepare the Sauce: In the same pan, add butter and garlic; sauté for 1 minute. Add the diced roasted red peppers and cook for an additional 2 minutes.
- Add Spinach: Introduce the fresh baby spinach to the pan and cook until wilted.
- Combine Remaining Ingredients: Reduce heat to low. Stir in the Half & Half (or heavy cream), grated Parmesan, red pepper flakes, chopped parsley, and additional salt and pepper to taste. Allow the sauce to simmer gently.
- Reintroduce Salmon: Return the salmon fillets to the pan, spooning the sauce over each to coat.
- Serve: Pair with pasta, rice, or steamed vegetables as desired.
Servings and Timing
- Servings: 2
- Preparation Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
Variations
- Protein Alternatives: Substitute salmon with chicken breast or shrimp for a different protein option.
- Vegetable Additions: Incorporate mushrooms or sun-dried tomatoes for added texture and flavor.
- Spice Level: Adjust the red pepper flakes to control the heat, or omit for a milder dish.
Storage/Reheating
- Storage: Place leftovers in an airtight container and refrigerate for up to 2 days.
- Reheating: Gently reheat in a skillet over low heat until warmed through, adding a splash of cream or water if the sauce has thickened.
FAQs
1. Can I use frozen salmon fillets?
Yes, ensure they are fully thawed and patted dry before cooking to achieve an even sear.
2. What can I substitute for Half & Half?
Heavy cream or a mixture of milk and cream can be used as alternatives.
3. Is this recipe keto-friendly?
Yes, this dish is suitable for a keto diet.
4. Can I make this dish dairy-free?
Substitute the butter with olive oil and use a dairy-free cream alternative; omit the Parmesan or use a vegan cheese substitute.
5. How can I thicken the sauce if it’s too thin?
Let it simmer a bit longer to reduce, or add a small amount of cornstarch slurry (cornstarch mixed with water) to achieve desired thickness.
6. Can I grill the salmon instead of pan-searing?
Yes, grilling the salmon adds a smoky flavor; adjust cooking times accordingly.
7. What type of roasted red peppers should I use?
Jarred roasted red peppers are convenient, but you can also roast fresh red bell peppers at home.
8. Can I add wine to the sauce?
A splash of white wine can be added after sautéing the garlic for additional depth of flavor.
9. How do I prevent the salmon from overcooking?
Monitor the cooking time closely and remove the salmon from heat once it flakes easily with a fork.
10. What side dishes complement this meal?
Steamed asparagus, roasted potatoes, or a fresh green salad pair well with this dish.
Conclusion
This Salmon in Roasted Pepper Sauce is a flavorful and versatile dish that’s simple to prepare yet impressive enough for special occasions. Its rich, creamy sauce and tender salmon make it a delightful meal option.
Salmon in Roasted Pepper Sauce
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This Salmon in Roasted Pepper Sauce is a quick and elegant meal that combines tender salmon fillets with a creamy roasted red pepper and spinach sauce. Perfect for weeknights or special occasions, it’s a flavorful and healthy dish that pairs well with pasta, rice, or vegetables.
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
- Additional salt and pepper to taste
Instructions
- Season the Salmon: Sprinkle the salmon fillets with salt and pepper.
- Sear the Salmon: Heat olive oil in a medium non-stick skillet over medium heat. Place the salmon flesh-side down and cook for 5 minutes on each side, or until desired doneness. Remove and set aside.
- Prepare the Sauce: In the same skillet, melt butter and sauté garlic for 1 minute. Add diced roasted red peppers and cook for 2 minutes.
- Add Spinach: Add baby spinach and cook until wilted.
- Combine Remaining Ingredients: Reduce heat to low, then stir in Half & Half, Parmesan, red pepper flakes, parsley, and season with additional salt and pepper. Let simmer gently.
- Reintroduce Salmon: Return the salmon fillets to the skillet, spooning sauce over the fillets.
- Serve: Pair with pasta, rice, or vegetables of your choice.
Notes
- For a thicker sauce, simmer longer or add a cornstarch slurry.
- Adjust red pepper flakes for desired spice level.
- Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
