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
Salt and pepper, to taste
Directions:
Season both sides of the salmon fillets with salt and pepper.
Heat olive oil in a medium non-stick skillet over medium heat. Place salmon fillets flesh-side down and
cook for 5 minutes on each side, or until they reach your desired doneness. Remove salmon from the
skillet and set aside.
In the same skillet, melt butter and add garlic. Sauté for 1 minute.
Add diced roasted red peppers to the skillet and cook for an additional 2 minutes.
Stir in baby spinach and cook until it wilts.
Lower the heat to low. Add Half & Half or heavy cream, grated Parmesan, red pepper flakes, chopped
parsley, and season with salt and pepper to taste. Stir well and bring the mixture to a simmer.
Return the salmon to the skillet, spooning the sauce over each fillet to coat them thoroughly.
Serve the salmon drizzled with the roasted pepper sauce over your choice of pasta, rice, or steamed
vegetables for a complete meal.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 kcal per serving | Servings: 2 servings