Go Back
Homemade Salmon in Roasted Pepper Sauce photo

Salmon in Roasted Pepper Sauce

A quick, flavorful salmon dish finished in a creamy roasted red pepper and spinach sauce.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings

Equipment

  • Non-stick Skillet
  • Spatula or tongs
  • Measuring Spoons
  • Knife
  • Cutting Board

Ingredients
  

  • 2 salmon fillets, skin on about 1 lb total
  • salt to season and to taste
  • black pepper to season and to taste
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic finely diced
  • 4 oz roasted red peppers diced
  • 4 cups fresh baby spinach
  • 1/2 cup Half & Half or heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes or to taste
  • 1/4 cup parsley chopped

Instructions
 

  • Pat the salmon fillets dry and season both sides with salt and pepper.
  • Heat 1 tbsp olive oil in a medium non-stick skillet over medium heat.
  • Place salmon in the skillet flesh-side down and cook about 5 minutes, then flip and cook another 5 minutes, or until cooked to your liking; remove salmon from the pan and set aside.
  • Reduce heat to medium-low and add 1 tbsp butter to the same pan; add the diced garlic and cook 1 minute until fragrant.
  • Add the diced roasted red peppers and cook 2 minutes, stirring to combine.
  • Add the fresh spinach and cook until wilted, about 1–2 minutes.
  • Reduce heat to low, then stir in 1/2 cup Half & Half or heavy cream, 1/4 cup grated Parmesan, 1/4 tsp red pepper flakes, and chopped parsley; season with salt and pepper and bring to a gentle simmer.
  • Return the salmon to the pan and spoon the sauce over each fillet to heat through, about 1–2 minutes.
  • Serve the salmon with the roasted pepper sauce over pasta, rice, or steamed vegetables.

Notes

  • Use skin-on salmon to help hold the fillets together while cooking.
  • Adjust red pepper flakes to your spice preference.
  • Half & Half yields a lighter sauce; use heavy cream for a richer sauce.