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
Ingredients:
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
Method:
Roasted Red Pepper Sauce
- Blend all sauce ingredients except for cream.
- 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
- Preheat oven to 200 C.
- Heat 1 tbsp oil in oven safe pan over medium-high heat.
- Sear one side in hot oil for 2 minutes, then flip salmon over and sear other side for 2 minutes.
- Add prepared roasted pepper sauce to pan with salmon. Heat for 2 minutes, then transfer pan to oven.
- Bake at 200 C for 10 minutes, or until salmon is no longer pink.
- Garnish with sliced lemon, oregano. Season with sea salt and pepper, to taste.
Notes:
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.