Description
A heartwarming dish featuring creamy salmon topped with roasted red peppers, perfect for any occasion.
Ingredients
Scale
- 2 lbs salmon, portioned
- 2 tbsp avocado oil
- 1/2 tsp sea salt, to taste
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 cup yellow onion, chopped
- 5 large garlic cloves, minced
- 1 jar (16 oz) roasted red peppers, drained
- 1 can (15 oz) coconut milk (full-fat)
- 1 tsp sea salt, to taste
- 1 cup cherry tomatoes (optional)
- 5 oz baby spinach (optional)
Instructions
- Prepare the sauce: Place roasted red peppers, chopped onions, minced garlic, and coconut milk into a high-speed blender and blend until smooth.
- Heat 2 tablespoons of avocado oil in a large frying pan over medium heat. Season the salmon with garlic powder, paprika, and a pinch of sea salt. Place the salmon skin side down and sear for 4-5 minutes per side.
- Combine the creamy sauce over the salmon and let cook for a few minutes. Toss in cherry tomatoes and spinach during the last minute of cooking.
Notes
Make-ahead: Prepare the sauce a day in advance and store in the refrigerator. Cooking alternatives include using an air fryer or baking at 375°F.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 36g
- Saturated Fat: 25g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg