Salmon with Roasted Pepper Cream Sauce
This delicious dish features tender salmon fillets drizzled with a creamy roasted red pepper sauce, which adds a rich and smoky flavor. It’s a perfect meal for a special occasion or an elegant weeknight dinner.
Equipment
- 1 Oven
- 1 Baking sheet
- 1 Blender or food processor
- 1 Skillet
- 1 Spatula
- 1 Cutting board
- 1 set Measuring cups and spoons
Ingredients
- 4 fillets salmon 6 oz each
- 2 pieces red bell peppers
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh lemon juice
- to taste salt
- to taste black pepper
- for garnish fresh parsley optional
Instructions
- Preheat your oven to 400°F (200°C).
- Place the red bell peppers on a baking sheet and roast them in the preheated oven for about 20 minutes, or until the skins are blistered and charred.
- While the peppers are roasting, season the salmon fillets with olive oil, garlic powder, onion powder, salt, and black pepper.
- In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the salmon fillets, skin-side down, and cook for 5-6 minutes until the skin is crispy. Flip the fillets and cook for another 4-5 minutes or until the fish flakes easily with a fork. Remove from heat and set aside.
- Once the bell peppers are roasted, remove them from the oven and let them cool slightly. Peel off the skins and remove the seeds. Chop the peppers and add them to a blender or food processor.
- To the blender with the peppers, add the heavy cream, lemon juice, salt, and pepper. Blend until smooth.
- If desired, heat the sauce in a small saucepan over low heat until warmed through, stirring occasionally.
- To serve, place each salmon fillet on a plate and drizzle with the roasted pepper cream sauce. Garnish with fresh parsley if desired.
Notes
You can add a pinch of red pepper flakes to the sauce for some extra heat.
Serve with steamed vegetables or rice for a complete meal.
This dish pairs well with a crisp white wine.