This salmon dish topped with roasted red pepper sauce is a real winner! It’s colorful, tasty, and perfect for a dinner that feels special without being too tricky to make.
Honestly, that bright sauce makes the salmon so much fun! I love how quick it is to whip up—ideal for impressing guests or just treating yourself after a long day. You’ll love it!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here! If you can’t find them, other fish like trout or tilapia could work. You can also use frozen salmon; just ensure it’s fully thawed and patted dry before cooking!
Red Bell Peppers: Roasting fresh peppers adds a wonderful flavor. But if you’re short on time, jarred roasted red peppers are a great shortcut. Just give them a rinse to remove excess oil.
Heavy Cream: For a lighter option, you might try using half-and-half or even coconut milk for a dairy-free version. Keep in mind, the texture might change a bit, but it’ll still taste good!
Tomato Paste: If you don’t have tomato paste, you can use canned crushed tomatoes; just reduce the liquid slightly to keep the sauce thick. I find the paste gives a richer flavor, though!
Basil: Fresh basil really brightens the dish, but if you need a substitution, parsley works too. Dried basil can be used, but it’s less potent, so you’ll need a bit more.
How Do You Make the Sauce Smooth and Creamy?
Making a creamy roasted red pepper sauce really enhances the salmon. The key is blending the roasted peppers, onions, and garlic until smooth.
- After cooking the onion and garlic, add the roasted peppers and any seasonings to the skillet. This builds up the flavor before blending.
- Use a blender or immersion blender to puree everything until it’s silky. If you want it really smooth, strain it through a fine sieve.
- When adding cream, stir gently and let it simmer for a few minutes to thicken. This helps integrate all the flavors beautifully.
Remember to taste as you go! Adjust the seasoning with salt, pepper, and a little lemon juice to brighten everything up. Trust me, it makes a big difference!
Salmon With Roasted Red Pepper Sauce
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 large red bell peppers, roasted, peeled, and seeded (or 1 jar roasted red peppers, drained)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tablespoon tomato paste
- 1/4 teaspoon smoked paprika (optional)
- 1 tablespoon fresh lemon juice
- Fresh basil leaves, thinly sliced for garnish
- Grated Parmesan cheese (for garnish)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and 15-20 minutes to cook. In total, you’ll need about 30-35 minutes from start to finish, which makes it perfect for a hearty weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Roast the Red Peppers (if using fresh):
Start by preheating your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast them for about 20-25 minutes. Make sure to turn them occasionally until the skins are charred and blistered. Once done, transfer the peppers to a bowl, cover with plastic wrap, and let them steam for about 10 minutes. This will make peeling them easier. After steaming, peel off the skins, remove the seeds, and roughly chop the peppers.
2. Prepare the Red Pepper Sauce:
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic to the skillet, and sauté them together until they become softened and translucent, which should take about 3-4 minutes. Next, stir in the roasted red peppers, tomato paste, and smoked paprika (if you’re using it). Mix until everything is well combined and fragrant.
3. Blend the Sauce:
Now it’s time for the fun part! Transfer the pepper mixture to a blender or use an immersion blender right in the skillet to puree everything until smooth. This will create a creamy, delicious sauce.
4. Add Cream and Season:
Return the blended sauce to the skillet and turn the heat down low. Stir in the heavy cream and lemon juice, simmering gently for about 3-5 minutes until it’s warmed through and slightly thickened. Make sure to taste and season with salt and pepper to your liking. Keep the sauce warm on low heat while you cook the salmon.
5. Cook the Salmon:
Pat your salmon fillets dry with a paper towel and season both sides with salt and pepper. In a large non-stick skillet, heat the remaining tablespoon of olive oil over medium-high heat. Carefully add the salmon fillets and cook for about 3-4 minutes on each side, or until they are beautifully seared and just opaque in the center. Be careful not to overcook them—salmon is best when it’s still moist!
6. Serve It Up:
To plate, spoon a generous amount of roasted red pepper sauce onto each plate and arrange the salmon fillets right on top of the sauce. This beautiful presentation will surely wow your guests!
7. Garnish and Enjoy:
Finish by garnishing with freshly sliced basil leaves and a light sprinkle of grated Parmesan cheese. Serve immediately and enjoy every delicious bite!
This vibrant dish pairs beautifully with a side of steamed vegetables, rice, or some crusty bread to soak up all that fantastic sauce. Happy cooking!
Can I Use Frozen Salmon Instead of Fresh?
Yes, you can use frozen salmon! Just make sure to fully thaw it in the fridge overnight or under cold water before cooking. Pat the fillets dry to ensure a good sear.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half is a great substitute. For a dairy-free alternative, try coconut cream or cashew cream. Just remember that the flavor and texture will vary slightly!
How to Store Leftover Sauce?
Store any leftover roasted red pepper sauce in an airtight container in the fridge for up to 3 days. You can reheat it gently on the stove over low heat, adding a splash of cream if it thickens too much.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the roasted red pepper sauce a day in advance. Just store it in the fridge and reheat it before serving, making for an easier meal prep on the actual cooking day!
