Description
Delicious salmon enveloped in a creamy roasted red pepper sauce, perfect for any occasion.
Ingredients
Scale
- 2 lbs salmon, cut into individual portions
- 3 Tbsp avocado oil (2 Tbsp for cooking, 1 Tbsp for sauce)
- 1/2 tsp sea salt, to taste
- 1 tsp garlic powder
- 5 large cloves garlic, minced
- 1/2 tsp paprika
- 1 cup yellow onion, chopped
- 1 (16-oz) jar roasted red peppers, drained
- 1 (15-oz) can full-fat coconut milk
- 1 cup cherry tomatoes (optional)
- 5 ounces baby spinach (optional)
Instructions
- Make the Roasted Red Pepper Sauce by sautéing the onions in a skillet until translucent. Add garlic, then pour in the roasted red peppers and coconut milk, blending until smooth.
- Cook the salmon in the same skillet, seasoning with garlic powder, paprika, and salt, cooking until golden brown on both sides.
- Put it all together by returning the sauce to the skillet with the salmon, adding tomatoes and spinach if desired, and cooking until warm.
Notes
Try substituting oat or almond milk for a dairy-free option. You can also prepare the sauce ahead of time to enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg