Baked salmon is a nutritious, delicious meal on its own, but it’s even better with a dreamy, creamy roasted red pepper sauce on top! This one-pan salmon recipe is the perfect dinner to make again and again! Great for holidays, date night in, family gatherings, or any occasion!

Servings: 2  |  Prep: 10 mins  |  Cook: 16 mins

Nutritional information: (average serve)

  • Calories: 351
  • Protein: 35.7g
  • Carbs: 8.2g
  • Fat total: 20.6g  Saturated Fat: 6.5g


For Roasted Red Pepper Sauce

1/2 cup Jarred roasted red peppers (see notes if using fresh peppers)

1/4 cup smoked nuts (almonds and/or cashews)

1 plum tomato, chopped

2 tbsp Red wine vinegar or Sherry cooking wine

1 garlic clove

Pinch of paprika

1/4 tsp Crushed red pepper

1/3 cup or 3–4 ounces heavy cream (or non dairy unsweetened creamer/milk)

Fine kosher salt and pepper to taste

For Baked Salmon

3 fillets or 425-500g of salmon, skin removed

1 tbsp coconut oil, ghee, or other hot smoke point oil

1/2 lemon, cut into slices

1 Tbsp fresh oregano

Sea salt

Black pepper


Roasted Red Pepper Sauce

  1. Blend all sauce ingredients except for cream.
  2. Add sauce to small saucepan over low heat and stir in cream. Stir on low heat until warm, smooth, and combined. 2-4 minutes. Set aside.

Baked Salmon

  1. Preheat oven to 200 C.
  2. Heat 1 tbsp oil in oven safe pan over medium-high heat.
  3. Sear one side in hot oil for 2 minutes, then flip salmon over and sear other side for 2 minutes.
  4. Add prepared roasted pepper sauce to pan with salmon. Heat for 2 minutes, then transfer pan to oven.
  5. Bake at 200 C for 10 minutes, or until salmon is no longer pink. 
  6. Garnish with sliced lemon, oregano. Season with sea salt and pepper, to taste.


If you don’t have jarred peppers, you may use fresh red peppers. Roast 1 large or 2 small red bell peppers, remove skin, slice and remove seeds. Adjust sauce consistency with cream.